I sort blackcurrants into three grades; Desert, that's those big sweet ones Tengu, ones for Jam and ones for Jelly. The jelly gets all the odds and sods, the tinies as well as the over and under ripe. The jam gets good ones with no stalks, life's too short to de stalk every blackcurrant
The desert ones are used for cranachan, for pies and crumbles, for vodka though I think I'll try whisky with them this year, or with meringues and cream
They freeze well to give fruit through Winter.
I agree that those berries / leaves aren't quite right for blackcurrants, but no idea what they are otherwise.
cheers,
Toddy