Blackberry jam

Red currant jelly

• 500 GRAM BLACKBERRIES, cleaned
• 500 GRAM SUGAR

• 1 KG RED CURRANTS
• 500 GRAM SUGAR

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.

Bring the currants to the boil with 2 tablespoons of 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.