For currant puree/juice:

Clean currants, removing leaves and debris. Do not discard stems, which contain high amount of pectin. Rinse well. Place in a heavy bottom pot on low heat and cook until soft. Mash down with spoon or potato masher. Place in heavy cheese cloth or flour sack towel to drain (squeeze to get maximum amount of juice), or run through a food strainer. Measure out 1 1/2 cups. If short on currants, you can substitute a little more applesauce.

Sterilize jars and prepare water bath canner. Prepare two piece lids.

Place currant juice and applesauce in a medium heavy bottomed sauce pot. Add cinnamon and calcium water. In a small bowl, mix together pectin and sugar. Bring fruit mixture to rolling boil. Add sugar/pectin mixture all at once, stirring until pectin is completely dissolved. Return to boil, boil one minute, remove from heat.

Pour spread into jars, leaving 1/4″ head space. Wipe rims and seat two piece lids. Process in hot water bath for 10 minutes in a boiling water bath canner. When time is finished, let rest for 2 minutes, then remove from canner. Allow to cool. Remove rings and check seals. Label and store in a cool, dry location out of direct light.