I kinda do a similar thing with the last of the berry's. I make a 'tutti fruitti jelly'. I gather all of the last soft fuits, I don't de-stem the currants or top the strawbs, but I do give them a little rinse, then chuck them all in my preserving pan and cover with water so there is about an inch of water over the top. I then bring up to a slow simmer and leave simmering until all the fruit is a soft moosh, which I help along with a potato masher. This mash is strained through a jam bag, muslin cloth, or clean tea towel - this will take ages, possible over nite, now if I don't have time, I have strained it twice through a fine sieve, and you know, it is just as good! I don't squidge the fruit about in the sieve as this can make the jelly cloudy. Measure out the liquid and for every pint, use a pound of sugar. Cook slowely until the sugar is dissolved then bring up to setting point, bottle in sterile jars like jam and hey presto, tutti fruitti jelly! This year I used red and black currants, strawbs and wee alpine strawbs, logan berries, goosegogs and blueberries. Delish!
