Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan. Measure the juice produced and add 2.25 cups of sugar for every 2.5 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal.