Especially for Anne of Silversewer
Sugar - see below
All redcurrants or a mixture of white and redcurrants may be used.
Rinse then well in a colander but don't bother to remove any stalks. There is no need. Place them in a preserving pan and heat gently for about half an hour until pulpy softly crushing the fruit occasionally (a potato masher is good for this). Pour into a jelly bag and leave to drip overnight into a bowl.
Measure the juice and allow 500g/ 1 1/4 lb sugar to 500ml/1 pint as redcurrants are rich in pectin and acid and will take more sugar. Warm the sugar in a bowl in the oven then stir it into the reheated juice, dissolve the sugar then boil fast (recipe says for one minute but in my experience it is invariably longer than this it varies) skim and then pour into hot clean dry jars. Setting will occur rapidly and speed is essential. Cover and seal in the usual way. The yield from this jelly is small but it has a wonderful flavour as it is concentrated.
Taken from the Preserving book by Pan books ISBN 0 330 25563 0
Or if you want something a little more pokey
600g/1 1/4 lb redcurrants
300g/10 oz caster sugar
750ml/27fl oz bottle of gin
Crush the redcurrants with the sugar then transfer the mixture to a jar. Pour in the gin, cover and seal and shake the jar daily. Leave in a cool dry place for about 3 months - shaking the jar daily for a period of 4 weeks. Strain the gin and then decant into clean bottles. Alternatively serve the gin by pouring it off through a muslin lined non-metallic sieve and top the jar up with more fruit and sugar as the level goes down. Sieve to serve.