IMO it really doesn't matter which flavor or brand of commercial jelly you use. Many recipes call for grape jelly. Black raspberry might be nice.
Years ago when people used homemade jelly or higher quality commercial jelly the currant jelly had a little tang or pucker power. Today it is all pretty much just flavored sugar water. Adding a squirt of fresh lemon juice might help to bring back that old-time tartness.
Bottom line, use what you have or whatever is on sale!