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Place the currants, stems and all, in a large pot. Add enough water to cover the bottom of the pot. Place it over medium heat.
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Gently toss the berries as they burst and liquify. When they are mostly burst and a soupy mess, transfer them (in batches) to a food mill, sieve or chinois. Press the juice and softened flesh (if it will go) through, leaving behind the stems and seeds (and in my case a lot of flesh--the chinois has a very tight mesh).
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You should have about 1400 g of sieved red currents. If this is not the case for you, adjust the sugar accordingly--I was aiming to reduce the sugar by about 15% from a 1:1 ratio.
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Return the red currant liquid to the pot and add the sugar. Stir gently and bring to a boil.
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Let boil for 5 minutes.
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Skim the foam off of the top of the jelly and discard.
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Stir in the bourbon and let boil for another 2 minutes.
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IF you know how to can, by all means, can away! Otherwise let cool and then transfer to a sealed container in the fridge.