Rinse the currants well and let them drain. Squeeze the lemon. Cook the berries with 250 ml of water and the cinnamon for about 6 minutes until the berries burst. Place on a juice towel and drain, then squeeze out well.
Measure out 850 ml of juice (top up with water if necessary) and mix with red wine, preserving sugar and lemon juice in a large saucepan. Bring to the boil while stirring and let it simmer for four minutes. Pour jelly into jars (250 ml) rinsed with hot water and close tightly. Let stand turned on the lid for five minutes, then turn and let cool.
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