Raspberry and Redcurrant Jelly

• 2lb raspberries
• 2lb redcurrants
• 1 pint

Put the fruit into the water and simmer gently until the fruit is very soft. Strain through a jelly bag and measure the juice. Allow lib sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil quickly to setting point, and pour into small jars. Cover and seal. This makes an excellent glaze for cakes and flans.