Mash 1 kg of red currants, add cup of water, bring to boil, strain through a cheese cloth and squeeze as much juice as possible. Add 1 1/4 kg sugar to currant juice, bring to boil, and cook on high heat for 30 minutes. Test readiness of the jelly — pour 1 tablespoon of juice into a plate — if it thickens in 10 minutes – then the jelly is ready, if the juice is still thin — the jelly should be cooked more. Jelly should be thick just like usual jello made with gelatin. Cool finished jelly and transfer it into jars.