Walmart, Farm stands, Farm and Garden stores(that sell canning jars, and equipment)
It’s not difficult to find.
Yes Amazon has 8000 choices.
You can even find in the nutrition/pharmacy area.
I can understand if you’d rather not use it. Knowing your currants should have plenty. It’s not harmful and not a chemical. It’s an extracted natural product.
I’m not worried that it would be dangerous. I just think the texture might be weird or unpleasant if i add more than is appropriate.
Thanks, this worked. I returned from vacation, thawed the jelly, added a little water to rinse the containers I’d frozen it in, and brought it back to a slow boil. The extra water bright the boiling point back down to 217. This time i boiled it until the temp was solidly 221, instead of 219. (And ended up with perhaps 7/8 the volume I’d had last time.) And by the time it was cool enough to put in the fridge, all but the largest (and warmest) bottle had started to jell. I hope i didn’t over-do it. But i have currant jelly for the year.
I wonder if the lower temp worked with a bit more sugar. Now I’m all curious about pectin chemistry.
I was wondering if the original problem was that the sugar hadn’t fully dissolved in the original stewing before bringing it up to the boil, or whether it was just a matter of boil time. (I just made a successful batch of gooseberry jam, without added pectin or thermometer, just a bit of lemon juice in the initial stewing phase, judging a rolling boil by sight and repeatedly testing after about 12 minutes, at 1-2 minute intervals).
I tested the jelly this morning. It packs a punch! Very currant. And the texture is good. Wobbly and easy to spread.
I’m late to the party, but Target usually has it (at least mine does–checking their website, it is in stock at my local one), in the section with Ball jars and canning equipment, as Ball Realfruit Classic pectin.
I now have in my cupboard 3 or 4 jars each of cherry, strawberry, apricot, and peach jams. I usually go through maybe 2 or 3 jars of jam a year. I’ll have to ramp up my jam consumption if I’m to get through it all. Does the quality fall off after a year or so? If so, I’ll have to make jam turnovers or thumbprint cookies, which is the only way Mr. brown will eat jam.
This is my favorite way to use up all that apricot jam I make around this time of year. The bars use a lot of jam, are really tasty, and are very easy to make. This recipe is from Smucker’s, but there are a lot of similar ones out there:
Congratulations on your successful reprocessing operation!
Also very late to the party, but I’ve learned two critical things to successfully make jams, jellies and preserves:
Commercial pectin is rarely needed if you’re canning something that has seeds or peels. It’s indestructible in the natural fruit. I never use it. If you’re making a recipe that needs pectin added, crab apples are old school and work great. Currants are naturally high in pectin, so adding commercial pectin shouldn’t be needed.
Enjoy your jelly! It sounds wonderful. 
Reviving this to note that I’ve made my sixth jam: blackberry.
There’s a new farm stand a few miles away, and she sells piles of fresh-picked blackberries. I bought two pounds yesterday, and this morning I made blackberry jam. I reduced the amount of pectin slightly so that I’m sure of making a softer jam. It seems to have worked well.
It was a bit more involved than the previous jams, because I had to squish the fruit through a sieve to remove most of the seeds. And the dark-colored juice made an unholy mess of the sink.
But there are four jars of awesome blackberry jam cooling on the counter. There was a little surplus left in the pot, and I had it this morning on a toasted baguette. Superb.
My mom reports that this has been a bumper year for the blackberry crop, after getting almost nothing from her raspberry or serviceberry bushes.
Ooh, i love a seedless (or mostly seedless) BlackBerry jelly! It’s good with seeds, too, but the strained product is awesome.
Yeah, i was pretty sure that wasn’t the problem. I think i didn’t add quite enough sugar (the recipe gives a range, and i went with the low amount) and that’s why it jelled at a higher temperature than the previous attempt. And by higher, i mean two degrees Fahrenheit higher.
Congratulations on a superb batch!
The seeds don’t bother me, so less work and a tidier sink. 
Your post made me wonder how much longer till all my blackberry brambles (they are ubiquitous in Oregon) will produce fruit, so I went and checked. Looks like a few more weeks yet, but I’ll be joining the Blackberry Jam Brigade as soon as I’m able. Looks like it’s going to be a massive crop!
I did see that. It takes almost no difference temperature-wise to make a massive difference in the result.
I tend to err on the slightly lower temperature and don’t mind jam that’s a little runny. I’ll take that over gummy, and as you learned, if it’s too runny, it can always be reprocessed. I do try to avoid reprocessing, though.
Another thing I do: Combine the fruit and sugar together in the cooking pot the night before I plan to make the jam. This releases the pectin in the fruit overnight, plus the sugar dissolves more easily during the cooking process.
I find few things more satisfying than some jewel-like jars of homemade preserves standing on the pantry shelf.
Oh, interesting. My recipe starts with strained juice, but i could add the sugar to the juice in advance.
I bought some super BlackBerry jam from some outfit that sells to tourists in the Pike Place market in Seattle. They have about a dozen different types of blackberries, and let you taste the various jams. Their best were really good. I bet your homemade ham is even better. (Both of you.)
It’s been awhile since I made one of those, but they were pretty good, too. Till I sold all the pigs.
(I know, I know, it’s a typo.)
Lol. Yes.