Preserving Floyd: Red Currant Jelly and Red Currant & Raspberry Jelly

I mostly make jams, butters or fruit cheeses when I preserve fruit spreads but while those were an option, I really wanted to retain the jewel-like glow of the red currants I picked...

...and turn them into a crimson jelly.

Jellies are, well, not exactly finicky, but care must be taken with them when extracting the juice to end up with a beautifully transparent product.
I started out with 5 lbs of red currants which I divided in half to make red currant jelly and red currant-red raspberry jelly.  My friend Katie gave me red raspberries from her bushes last fall and I wanted to use the last of them with the currents.