Bring the blackberries
to the boil with 2 tablespoons of water and simmer for 15 minutes. Add
the sugar and simmer 15 minutes more. Pour the jam in glass jars.
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Bring
the currants to the boil with 2 tablespoons water and cook for 20 minutes.
Put a clean dish cloth in a sieve and pour the mixture through. Push
with the cloth to release as much juice as possible. Bring the currant
juice to the boil. Add 500 gram sugar to each 400 gram juice. Cook for
15 minutes, then add the port wine and stir. Pour the jelly in clean
glass jars.
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