Drain both types of currants and strip them from the panicles. Boil with cinnamon and water until the fruit bursts. Drain the juice for one night through a dish rack.
Measure the juice (1) (perhaps adding a tiny bit of water) and mix in a large saucepan with red wine and preserving sugar. Bring to a boil, stirring, and bubble for 4 minutes.
Add the juice of one lemon and pour the jelly hot into prepared twist- off jars. Seal immediately.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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