By Tessie2



2 quarts currants
1 cup currant juice
7 cups sugar, divided
Combine currants and juice in a large saucepot. Stir in 4 cups sugar; cook 5 minutes. Let stand 12 hours or overnight in a cool place. Add remaining sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point, about 30 minutes. As mixture thickens, stir occasionally to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 5 half-pints.