Karvanda Jelly (Bengal Currant Jelly)

Ingredients

• 12 pounds Karvanda berries (Bengal Currants) (Originally '6 seers'. Use ripe, sweet berries. If unavailable, cranberries can be a substitute though flavor will differ.)
• 1/2 pound Granulated sugar (Adjust slightly based on the tartness of the berries.)
• 1 cup Water (For the lid-cooling technique (not added directly to fruit).)

Instructions

1. 1Wash the Karvanda berries lightly. Remove the stems and break them open to remove the seeds. This is a labor-intensive process but essential for the texture.
2. 2Place the prepared berries in a heavy-bottomed, non-reactive pot (originally a tinned vessel). Cover the pot with a concave lid and pour water onto the lid (do not add water to the berries). Place on low heat (embers). The steam generated inside will soften the fruit without burning. Stir occasionally with a wooden spoon and mash the berries against the sides of the pot until they are soft and release their juice.
3. 3Once the berries are soft and pulpy, transfer them to a strong, clean cloth. Squeeze firmly to extract all the juice. You should have approximately 1.5 pints (3 pasher) of juice.
4. 4Dissolve the sugar into the extracted juice. Strain the mixture again through a fine muslin cloth into a clean non-reactive pot to ensure clarity.
5. 5Place the pot back on the heat. As it boils, skim off any scum or foam ('mil') that rises to the surface. Continue boiling until the liquid thickens and reduces to about 1 pint (2 pasher).
6. 6Pour the hot jelly into clean glass jars. Allow it to cool completely. Once a skin forms on top, remove it if desired, then seal the jars according to standard canning procedures. The jelly will set firmly within 24 to 30 hours.