Currant Jelly

Well, I got 3.5 half pint jars of jelly out of all those currants. The juice from the berries was thick  - I expected something thinner, more watery, and the jelly seems a bit heavy and sticky after cooking it to sheeting point. This was my first attempt at determining cooking stage by the way the solution sheets off a spoon and I may have overdone it a bit. The half jar I opened wasn't completely cooled so it might be different tomorrow. It definitely tastes like currants and looks pretty enough. Just not the way I expected. Maybe I'll try again next year since most of this year's berries have been picked.

Or maybe not.