1. Clean: Carefully pick any lingering stalks and leaves from the redcurrants, then wash the berries thoroughly under cold water.

2. Boil: In a large pot, combine the cleaned currants, water, whole cloves, and lemon juice. Bring to a simmer.

3. Cook: Simmer gently for about 45 minutes until the berries are completely soft.

4. Mash: Use a potato masher to firmly press down on the fruit, turning it into a smooth pulp.

5. Set Up: Line a large mixing bowl with a muslin cloth or several layers of cheesecloth.

6. Strain: Pour the fruit pulp into the cloth and let the liquid slowly drip down into the bowl. This process is hands-off because it can take several hours to collect all the juice.

7. Extract: Once the dripping slows, firmly squeeze the muslin cloth to ensure you collect every last drop of rich juice.

8. Measure: Measure your extracted juice. You will need exactly 2 1/4 cups of sugar for every 2 1/2 cups of redcurrant juice produced.

9. Boil Juice: Pour your measured juice into a heavy-bottomed stockpot and bring it to a rolling boil over high heat.

10. Add Sugar: Once boiling, stir in the calculated amount of sugar until fully dissolved.

11. Boil Jelly: Bring the mixture back to a fierce, rolling boil and let it cook for 8 to 10 minutes.

12. Fill: Carefully pour the hot jelly into prepared, clean glass jars, leaving a 1/4 inch space at the top which is called headspace.

13. Seal: Wipe the jar rims clean with a damp cloth, place the flat lids on top, and tighten the screw rings until finger-tight.

14. Process: Process the filled jars in a boiling water bath canner for 10 minutes. Remove safely and let them cool completely undisturbed for 24 hours to set. You will hear popping sounds, that's the jars sealing.

15. Be sure to label and date your jars.