Red Currant Jelly
Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water.
Add lemon and cloves. Simmer the fruit to a pulp.
Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan.
Measure the juice produced and add 2¼ cups of sugar for every 2½ cups of red currant juice.
Boil until the setting point is reached, then pour into small pots and seal.