Strip the currants from the panicles, wash, sort out the white berries and put 50 g of the red berries aside. Strain the rest of the currants in a grinder or use a hand blender to get the juice out of the berries (faster than with a grinder). Then rub through a fine sieve to remove the last remains of leaves or seeds. Weigh 400 g of the juice.
Process the blueberries into juice like the currants. Weigh 300 g of this. Mix with the currant juice and the whole currants. Mix with the port wine and the preserving sugar in a large saucepan and heat. Bring to the boil, stirring constantly, and let it simmer for 4 minutes.
At the end of the cooking time, do the gelling test, skim if necessary and pour hot into the prepared glasses. Close the jars immediately.
The mixing ratio in this recipe is 4-3-1 (makes 800 g of juice).
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