- 135 g pack lemon jelly
- 50 g blueberries, halved
- 40 g currants
- 12 mini jelly beans, to decorate
- 4 cola laces, to decorate
Put the jelly cubes in a measuring jug and pour in boiling water up to the 285ml mark. Stir until dissolved, then add enough cold water to make 570ml in total.
Put a few currants into 4 clean jam jars, then divide the jelly among them, pouring it over the currants. Put in the freezer for 20-30 minutes to set.
Divide the halved blueberries between the jars, then pour over the rest of the jelly. Put in the fridge to set completel
To serve, tie string securely in handles around each jar, then scatter over the mini jelly beans and cola laces to resemble garden bugs and worms.