Ingredients: 6 cup red currant cleaned 3 ½ fine granulated sugar 2 cup filtered water 1 cup Pinot Grigio white wine 10 gr Traditional Spicy Chai tea 1 pouch liquid Certo 4 Masson jars sterilized   Directions: In to a large pan, put the red currants and cover with the water, bring to boil and let cook for 10 minutes. Take off of burner, pour in 6 gr of tea, cover and let infuse for 15 minutes. In to a large bowl, put a sieve covered with cheesecloth. With a skimmer, transfer the currants in to the bowl. Save the cooking water for later. Let drain the fruits through the sieve until dropping stop. Lift up the cheesecloth as a bundle and force dropping a little more, but do not press too hard on the bundle to keep the juice clear. Once dropping being done, measure the liquid. You need one cup. If you do not have enough, fill it up with cooking juice. Bring to boil the white wine and let cook for two …