<http://schema.org/recipeInstructions>
" Make the jelly: Rinse and drain currants and transfer to a large saucepan. Crush the fruit using a potato masher, add spring water, and bring to a boil over high heat. Boil for 10 minutes. Run the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the pur\u00E9e to a jelly bag or a colander lined with 4 layers of wet cheesecloth and let drip overnight. Process the jelly: Transfer the juice to a large saucepan, add the sugar, and cook over high heat, stirring occasionally, until sugar dissolves -- about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize four 1/2-pint jars. Pour jelly into the hot jars, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method for 5 minutes. Store in a cool pantry for up to 1 year."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26787/red-currant-jelly-habanero-pepper-3108/>