Real Fruit Jellies
- 250g strawberries
- 250g rhubarb
- 1 cup of sugar
- 2 – 2 1/2 leaves of gelatine
- water to cover the fruit while cooking
Chop two or three strawberries into the serving bowl or individual dishes you will be using for the jelly.
Put the remainder of the strawberries and rhubarb in a saucepan with enough water to cover and simmer for a few minutes until the fruit has softened.
Strain the cooked fruit through a sieve or jelly bag and measure the liquid.
Take 400ml of the liquid and freeze for future use.
Pour the liquid back into the saucepan add the sugar and heat until it's dissolved.