Cooking For Engineers

[pbone]

I have a lovely red current bush that this year produced exactly one quart of bright red currents. I want to make these into a small amount of tart, sweet, clear red current jelly. Problem is, all the recipes call for 4 lbs of currents and 7 cups of sugar, and I can't do the math to make a smaller batch. Does anyone have a ratio of currents to sugar, say one cup of currents to 1/4 cup of sugar...and the rest of the details, like whether or not to add pectin and, if yes, how much for a quart of berries? There's nothing better than real red current jelly; the quart is languishing in my fridge, waiting for your brilliant solutions!))))

[Dilbert]

do you have a kitchen scale?

weigh the currents, figure out what fraction of 4 pounds you have, reduce the ingredients by same fraction ....?

[pbone]

If I had a kitchen scale, I would do that, but I don't and I live in ag country where ...hmmm...maybe I could take them into a supermarket and weigh them in a weightless plastic bag and proceed from there.