I realized that the name"White Currant" might be confusing to those who have never worked with this fruit. The actual berry is a pale yellow. As it cooks it turns to a rosy brown so the jelly is not actually white. It is delicious however. In France where it is greatly prized, it is called bar le duc. It contains fruit from which old ladies, their eye sight highly diminished by the process, poke out the seeds with a needle. I have never wanted to try this and in fact prefer the jelly smooth.
White currants cooking with sugar