Rinse currants and strip from the panicles, then crush. Pick elderflowers from the stems. Mix berries, flowers and juice of one lemon and cover.
The following day, pour into a dishpan and drain the juice. Squeeze out the residue. For 100 ml of juice, weigh out 100 sugars. Add 500 g of sugar to the total amount.
Make sugar and wine bubble for 5 min. Add juice and cook for about 5 min until jelly is set. Fill the jelly boiling hot into twist-off jars. Seal as soon as a skin has formed.
Turn out the jelly if necessary, cut into small pieces and sprinkle as a garnish on cakes or possibly pies.
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