by 
The Curious Bag
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Currants are also known as ribes. They are related to the gooseberry, buffalo currant and the jostaberry. Currants look similar to a cluster of grapes when growing on the vine, and like grapes they are often turned into jelly.
Basic Ingredients
Currant jelly is made from a mixture of currants, sugar and gelatin.
Processing
The currants are boiled and mashed in order to extract the fruit juice. The stems are not necessarily removed before boiling the fruit, so the currants are typically poured through a strainer after boiling.
Currant Juice
The extracted currant juice is mixed with sugar and gelatin. It is then boiled again so that a thick syrupy mixture remains. This mixture is what is found inside a jelly jar.
Types of Currants
Currant jelly is often made from white, pink, black or red currants. It may also be made from a mixture of these types of currents. Some cooks prefer to mix currants with other fruits, including raspberries, when making jelly.
Jelly, Sauces and Glazes
Currant jelly is not only served on toast, but it can also be used as a sauce or glaze. It is often served with turkey and Swedish meatballs.
Source:
Bartelby.com: Jams, Jellies and Marmalades
California Rare Fruit Growers: Currants
Epicurious.com: Roast Turkey with Red Currant Jelly and Citrus Glaze
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