Raspberry and blackcurrant jelly recipe

• 600 g (21.2oz) Mixed fruit
• 0.5 Lemon (juice only)
• 300 ml (10.6fl oz) Water
• 100 g (3.5oz) Clear honey
• 10 g (0.4oz) Gelatine

1. Put the berries, lemon juice water and honey into a pan and bring the contents to a gentle simmer for 10 minutes or so.
2. Strain the juice from the fruit through a fine sieve into a bowl and then gently push as much of the pulp through as possible.
3. Discard the seeds.
4. Break the gelatine into shards and soften with a little warm water in a small bowl for a couple of minutes.
5. Pull the gelatine apart as you drop it into the berry juice and whisk it in thoroughly until completely dissolved.
6. Pour into small, individual jelly moulds or leave to set in the bowl.
7. Allow to set in the fridge.
8. When the jelly is set, dip the mould into hot water for a few seconds or so and turn out the jelly by upending it on a plate just before serving.

water, honey, gelatine

Taken from www.lovefood.com/guide/recipes/12190/valentine-warners-raspberry-and-blackcurrant-jelly (may not work)