1. Put the redcurrants, water and vinegar into a preserving pan.
2. Tie the cloves and cinnamon in a piece of muslin and add to the pan.
3. Bring to the boil and simmer until the redcurrants are pulpy.
4. Strain through.a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (1 lb) sugar.
5. Stir to dissolve the sugar, then boil until setting point is reached.
6. Pot as usual.
7. Note: The quantity of spices may be varied to suit individual taste.