Cassis – Blackberry – Jam with Cinnamon and Port Wine

Summary

Ingredients

• 500 g currants, black
• 400 g blackberries
• 1 stick cinnamon
• 1 dl port wine
• 500 g preservin suar, 2: 1
• 0.5 ½ lemon (s), grated zest

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Instructions

1. Wash, dry and sort the berries and place in a tall saucepan. Add the cinnamon stick, port wine and sugar, bring to the boil. Grate the lemon zest and let it simmer for 5-7 minutes. Skim off the resulting foam a little.
2. Remove the cinnamon stick, lightly mash the fruit.
3. Pour into hot rinsed glasses and turn upside down for 5 minutes.