currant juice - conflicting instructions
OK, this may be a stupid question, but how do I make my currant juice? I want it both for red currant jelly and for the raspberry currant preserves. I think I can make all the juice the same way and separate it for the two uses.
The problem started with Chez Madeline's Gourmet Preserves, which is where the preserve recipes are located. It says to make the juice by combining the currants with the water, simmer, cook, strain. Well, the problem is that it doesn't tell me how much water to use! So I know that if I use more the juice will be thinner, but I have no idea where to start.
So I looked in Mes Confitures. It says to use 3 1/3 pounds currants and 7 ounces water. Wow, that's not very much water.
I looked in BBB. It says 1/4 to 1/2 water for each quart of fruit. Sheesh.
I have no idea how much water to use. Someone who has made these before (esp the raspberry currant) - any guidelines?
I never expected to have to ask how to boil water :)