Strawberry and Redcurrant Jelly

• 1lb/450g strawberries
• 8 oz/225

Put the strawberries and redcurrants into a pan with the water and simmer gently until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover.