3.5 litre jugs full go into each gallon of boiled water (excuse the mixed measures, it should be 6 pints but I only have litre jugs) and then you leave it to soak for 48 hours. It looks a bit unappetising but bear with it.
After the 48 hours you simply strain it into a demi-john adding a teaspoon of wine yeast and 3 lb (1.36kg) of sugar, then leave it for a month or so to do its thing before bottling. It'll be worth it.
Friday will be jam day, I've got all the stuff now so can pick the berries on Thursday evening and make it all on Friday morning, there's not enough for individual batches so it will be a mixture, what our Australian friends would call Hash Magandi, only hopefully not quite as varied. At least it'll all be fruit!!! and at the moment will be Redcurrants, Blackcurrants and Blueberries, maybe some of last years Blackberries from the freezer as well to make the bulk up.
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