Eliza Acton's redcurrant jelly

The quickest and best way to make redcurrant jelly, so that the flavour of the fruit shines through. Can't believe I've never posted this before, but I couldn't find it when a friend asked for the recipe. It comes via Jane Grigson, from her Fruit Book, so I'm quoting her direct:

Run a thin layer of water over the base of the preserving pan, then put an equal weight of red currants - no need to remove the stalks - and sugar. Stir and heat slowly until the sugar has dissolved, then raise the heat and boil hard for 8 minutes. Tip out onto a sieve set over a bowl, or into a jelly bag, and pour the resulting liquid into small pots.

I always use a fine plastic sieve.