To make the white currant juice, place the white currants in a saucepan with 1/4 cup water for every half pound (or 1 1/2 cups) of fruit. Stemming is optional, but not required.

Bring the mixture to a gentle simmer, mashing to encourage the fruit to release their juice. Cook for 2-5 minutes, until the fruit fall apart.

Strain through a jelly bag or double layer of dampened cheesecloth. Measure the resulting juice. You should have 1 cup for every 1/2 pound of fruit.

If canning, prepare a water bath canner, jars and lids before beginning. (optional)

Place the measured juice into a saucepan and add an equal amount of sugar by volume. (If you have 1 cup juice, add 1 cup sugar.)

Bring the juice and sugar to a boil and cook over medium high heat until the mixture reaches gel stage (220 F when measured with an instant read thermometer). This should happen fairly quickly, in around 5 to 10 minutes. You can also test for set using a plate that's been chilled in the freezer.

Once the jelly reaches its set point, remove it from the heat and ladle into prepared jars leaving 1/4 inch headspace. Cap with 2 part lids.

If canning, process in a water bath canner for 10 mintues. Increase the processing time to 15 minutes if above 6,000 feet in elevation. Remove the jars from the canner and allow them to cool on a towel on the counter. Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12 to 18 months, refrigerate after opening.