You can do variations on redcurrant jelly such as redcurrant and marjoram jelly:-
1kg redcurrants, cleaned
300ml water
150ml cider vinegar
50g fresh marjoram, washed and chopped
Put everything in a stainless steel pan and boil gently till the fruit is soft. Drain through a Jelly bag overnight. For every 600ml of liquid, add 450g sugar. Heat in the cleaned pan until teh sugar is dissolved. Cook until setting point is reached then pour into jars. When it is nearly cool, push in a sprig of fresh marjoram and seal.
Redcurrant and Cherry jam
1kg redcurrants, cleaned
1kg ripe cherries, stoned
1500g sugar
300ml water
Bring the redcurrants to the boil and simmer gently until they burst and the juices run. Mash gently then turn into a Jelly bag to drain overnight.
Boil the sugar and water to form a syrup, add the cherries and boil until thick then ass the juice form the currants and boil until setting point is reached. Put in jars and seal.
Redcurrant marmalade
1kg redcurrants, cleaned
2 large sweet oranges, thinly sliced
225g seedless raisins, washed and chopped
1kg sugar, warmed
Put all the fruit in a preserving pan and warm through. When it starts to simmer, add the sugar and bring gently to the boil, stirring to dissolve the sugar. Boil 20 mins till a set is obtained and then pot and seal.
Jane Grigson has a recipe for redcurrant cake in her Fruit book and you could always make Cumberland sauce to serve with pork and patés.