Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
Take the strained red currant water back to the heat and add all the sugar.
Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
Once finished cooked, pour the jelly into prepared clean sterilized jars.
Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.
Use fresh red currants only. The recipe can be use with white currants too.
Use regular sugar, not pectin sugar.
The ratio should be 1:1 red currant water and sugar. So if your red currant water turns out to be less than 1 kg (2.2 pound), adjust the sugar weight to the same weight measurement. example 1 liter (5 cups) extracted red currant water and 1 kilogram (2.2 pounds) sugar.