Combine the currants, water, cinnamon, and cloves in a heavy-bottomed preserving kettle.
Crush with a potato masher.
Cover and cook together 10 minutes, crushing 2-3 times to extract all the juice.
Pour the cooked fruit into a moistened jelly bag and let drip overnight.
For a clear jelly, do not squeeze the bag.
Measure out 3 1/2 cups juice into a large preserving kettle.
Add the vinegar and sugar, stirring well to dissolve the sugar.
Place the kettle on a very high heat, bring to a full rolling boil, and boil hard 1 minute exactly.
Remove from the heat and stir in pectin.
Skim off any foam, using a metal spoon.
Pour into sterilized jars and seal with melted paraffin wax.