Simmer the redcurrants with the water and vinegar. Put the spices in a muslin bag and suspend in the pan. When the fruit is soft, remove the spice bag. Strain through a jelly bag and measure the juice. Allow lib sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil rapidly to setting point and pour into hot jars. Cover and seal. This is excellent with roast lamb or with game.