I Like my Currants Spicy!

In my household growing up red currants were not a commonly used fruit.  I pulled out my great-Nana's cookbook and did some tinkering in the kitchen.  The end result was not a ribbon winner at the fair, but a tasty jelly nonetheless...enjoy! ~ksp

Spiced Currant Jelly

Ingredients
• 4 pounds fresh red currants
• 1 cup water
• 7 cups white sugar
• 4 fluid ounces liquid fruit pectin
• 1 tsp ground cardamom
• 2 tsp ground cinnamon
• 1 tsp ground allspice

Directions

1. Place the currants into a large pot, and crush.
2. Pour in 1 cup of water, and bring to a boil.
3. After boiling, simmer for 10 minutes.
4. Add spice mix and stir.
5. Process juice through jelly cloth or cheese cloth, and measure out 5 cups of the juice.
6. Bring juice to boil in large pot, and slowly stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin. Return to a full rolling boil, and allow to boil for 1 minute.
7. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.