This red currant jelly recipe starts with a pint of current juice (or more) and sugar. You don't need commercial pectin. I sometimes add almond extract to switch up the flavor, but it's good with or without.
If you'd like a currant spread recipe that uses less sugar, see “Apple Currant Spread“. This recipe is safe for a water bath canner or steam canner. You can use red, black, pink, or white currants. Currants also blend wonderfully with raspberries. READ FULL ARTICLE HERE
