Redcurrant and Gooseberry Jelly

• 1,000 g. redcurrants (approx. 1 lb. or 3-4 pints)
• 500 g. gooseberrys (approx. 1/2 lb. or 1-2 pints)
• 400 g. sugar (14 oz.)

Instructions

1. Put the fruits, stalks and all, in a stockpot with 2 1/2 c. water. Simmer gently until fruit is soft and liquid is almost gone (it's ok if a little bit burns to the bottom of the pan ... it makes the jelly extra flavorful!). Add another cup of water and briefly simmer.
2. Put the fruit mix through a very fine strainer, pressing as much liquid out of the pulp as you can.
3. Add the sugar to the strained fruit juice, warm over low heat while stirring to dissolve the sugar, then bring to a boil. Boil for 15-20 minutes.
4. To test and see if the jelly is done, put a spoonful into a little dish and chill it in the refrigerator. If the jelly wrinkles when you push it with your finger, it's ready.
5. Cool the jelly for a few minutes before putting into jars and storing in the refrigerator. If you want a longer-lasting/shelf-stable jelly, use sterilized jars as you would with any other preserving or canning project.

Try making your own English Muffins for an extra special treat.