Rinse the blackcurrants and pick them over to remove any of those tiny hair like stalks.

Simmer the blackcurrants in the water over a moderate heat for 30 minutes or until tender and softened.

Mash the blackcurrants with a potato masher and then press through a wire sieve using the back of a wooden spoon to remove all the skins etc. Do this over a heavy based pan to cat the juice ready for the next step.

Add the sugar to the juice in the pan and also the rosemary sprigs and lemon juice.

Bring this to the boil for about 20 minutes and skim it regularly to remove frothy scum from the surface.

Now add the red wine, stir well and continue to boil until the mixture has reduced by half.

Remove pan from the heat and carefully fish out the rosemary.

Ladle the resulting blackcurrant and rosemary fruit cheese into a sterilised jar and pop on the lid.

Label and store in a cool dark cupboard. Once opened store in fridge and use within a couple of weeks.