It seems that this summer my favourite berry is black currant. Unfortunately, last week it was the last harvest on the farm where I usually get it from. I decided to cook a small portion of jam, to have a little jar of summer during the cold winter days.
250 g bluberries
250 g black currant
50 ml port wine
300 g sugar
Bring the fruits among the port wine to boil with the sugar and cook for about 45-50 minutes or as long as it has reached the desired thickness. Put it into jars and let them cool covered by a blanket over night.