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Currant jelly is my absolute favorite jelly. This recipe starts at the juice level. Previously, I picked, washed, cooked & strained the currants. Since I didn't have enough for a batch of jelly, I labeled the juice oprtions & froze them until I was ready to use them. 2 years ago, I started dividing the batch into varieties. Red pepper flakes are added to one portion. This jelly is fantastic on a blob of cream cheese on a ritz (not being sponsored!). I call it a "poor-man's cheesecake". I tried making currant jelly in the past w/diced jalapenos. Their mosture level threw off the recipe & the jelly stayed runny. Lesson learned. I will make a Christmas Currant jelly by infusing cardamom, a cinnamon stick & a star anise. You can experiment w/spice combinations. Pull out things like a cinnamon stick, star anise...if you use cloves-pull those out before jarring. The 3rd portion was just the plain currant jelly.