Combine
redcurrants, the water and juice in large saucepan; bring to a boil.
Reduce heat; simmer, covered, about 30 minutes or until redcurrants are
soft. Strain mixture through large piece of damp muslin into large bowl;
allow mixture to drip through large piece of damp muslin into large
bowl; allow mixture to drip through cloth for several hours or
overnight. Do not squeeze or press the mixture through cloth as this
will result in cloudy jelly.
Measure the
strained liquid, discard pulp. Allow the correct amount of sugar to each
cup of liquid. Return liquid with sugar to clean large saucepan; stir
over heat, without boiling, until sugar dissolves. Boil, uncovered,
without stirring, about 15 minutes or until jelly sets when tested. Stir
in liqueur. Pour hot jelly into hot sterilized jars; seal while hot.
