Currant Strawberry Jelly

Rinse the fruit in cold water and drain.

Pluck the currant from the stalks and remove the stalks and leaves from the strawberries. Cut the strawberries into pieces. Bring to a boil in a saucepan with a little water and simmer over low heat for 4 minutes.

Remove from heat and puree with a blender to a fine pulp. Continue to simmer for another 4 minutes.

Place a large strainer in a saucepan and line with a straining cloth (muslin cloth). Pour in the fruit puree and strain or let drain for at least 4 hours.

Measure 700 ml of juice and mix with the jelling sugar (2:1) and the Prosecco.

Boil for 4 minutes until bubbling and do the jelly test. To do this, drip some of the juice onto a cold plate. If it becomes solid, the jelly is ready. If not, let the mixture boil a little longer.

Immediately pour the jelly into prepared twist-off jars. Place on a tea towel with the lid down and allow to cool.

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