Wash the fruit and place in a large saucepan with the water.
Bring to the boil then simmer until the Black Currants are very soft.
Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
Allow ¾ lb of sugar to each l lb of pulp.
Return the pulp to the pan and simmer until it has reduced by about one-third or until thick.
Add the sugar and stir until dissolved.
Simmer until the desired consistency.
Spoon into clean, dry, warm, sterilized jars.
Cover and seal with an airtight lid.