Add the blackcurrants, measurement water and wine to a preserving pan, then add the spices and fruit rinds. Bring to the boil, then cover and simmer gently for 40 minutes, stirring and mashing the fruit from time to time with a fork, until soft. Allow to cool slightly, then pour into a scalded jelly bag suspended over a large bowl and allow to drip for several hours.
Measure the clear liquid and then pour back into a preserving pan. Weigh 500 g (1 lb) sugar for every 600 ml (1 pint) of liquid, then pour into the pan. Heat gently, stirring from time to time, until the sugar has dissolved.
Bring to the boil, then boil rapidly until setting point is reached (15–20 minutes). Skim with a draining spoon or stir in butter if needed.
Ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.
To serve, this jelly can be spooned on top of cup cakes that have been decorated with piped buttercream.