Black Jelly with Port

• 450 g/1 lb fresh or frozen blackcurrants
• 225 g/

Put the blackcurrants and the sugar into a heavy saucepan and heat together slowly, stirring occasionally with a wooden spoon. Once the juice has begun to run and the fruit is mushy push it through a sieve, extracting all the pips. Add the port to the blackcurrant purée and top up with enough water to make the mixture up to 600