Came out great, so tasty!
This method worked great for me! I never made jelly before, and I only had maybe 1 1/2 cups of currants (mixed), but they needed using fast! So, per this recipe, I added a little water, mashed and cooked a few minutes to soften, strained (in my Foley food mill), added sugar (to taste; it was probably less than the amount in this recipe,) and cooked it to 220. It jelled beautifully! The temp stayed at 212 for awhile; I imagine it reaches 220 after the water boils off, so I recommend using only a little. Anyway, the resulting jelly was delicious! Thanks!