Homemade currant jelly

I wanted to remember to cook such food as currant jelly according to a recipe I have long forgotten, which I have known since high school. Fortunately, frozen currants are always in my freezer. So, we begin the preparation of this delicacy by defrosting the berries or taking fresh ones, sorting them, freeing their tails and leaves, washing them well. Then fill the berries with water and juice so that it slightly covers them and cook the berries after boiling for about 10-15 minutes. After this time, the berries are removed from the broth, the resulting juice is filtered through gauze and put to cook for another 10 minutes. After that, add granulated sugar to it at the rate of (600 grams of granulated sugar per 1 liter of juice) and continue cooking to the desired density. Due to the fact that currants contain large amounts of pectin, we do not add it additionally. Towards the end of cooking, add about 1 teaspoon of tartaric acid to our jelly. We pour the finished jelly into containers and put it in the refrigerator overnight.