Red Currant Jelly

The season for red currants is fleeting, but you can make it last by making Kevin West's sweet-tart jelly.

• 2 lb. fresh red currants
• 1 cup water
• 3 cups sugar

Rinse the currants, and place them in a pot with the water. Bring to a boil, and simmer for 10 minutes; then press them a time or two with a potato masher. Strain this pectin stock through a jelly bag for 15 minutes. You should have about 3 cups of juice. If you have substantially more or less, adjust the amount of sugar accordingly to maintain a ratio of 1 cup juice to 1 cup sugar.

While the jelly bag drips, spread the sugar on a cookie sheet, and warm it in a 225ºF oven for 15 minutes.

Bring the pectin stock to a boil in a preserving pan, and add the sugar. Reduce to the gel point, 6 to 8 minutes. Working fast, skim any foam and, before it starts to cool, ladle the hot jelly into three prepared 1/2-pint jars, leaving 1/4 inch headspace. If any foam or bubbles remain, allow the jars to cool for a minute or two, until a light skin forms on the surface of the jelly. The skin will trap the impurities, and you can scoop it out. Seal the jars, and process them in a boiling-water bath for 10 minutes.