Blackberry Jelly (with Port)

Ingredients:
1 1/2 lb blackberries
1 medium to large bramley apple - peeled, cored and diced
juice of 1 lemon
300 ml water
8 oz sugar
35 ml Port
20 ml Pectin (which may not be required)
(Patience!)

Method: 
Place the blackberries, apple and water into a large pan and bring up to the boil
Simmer slowly, stirring occasionally, until all the fruit has broken down - mine took about 30 minutes
Allow to cool slightly
The juice then needs to be slowly strained from the fruit.  I used 2 paper coffee filters in a large fine sieve held over a large bowl.  Leave to strain at least for 10 hours - I left mine for about 24 hours
Do not touch the fruit or 'encourage' the juice to come through as this could make the final jelly cloudy

Measure how much juice has been retrieved, for every 300ml of juice about 8oz of sugar is needed.  Mine measured 320ml and I used just the 8oz of sugar so that it was not over-sweet. 

Place the juice and sugar in a pan and slowly bring up to the boil
Add in the Port
Keep stirring the jelly and simmer for about 20 minutes
At this point check to see if the jelly will set by placing a small amount on a very cold plate (from the freezer).  If it will set, then bottle immediately into warm sterilised jars.
If the jelly will not set, remove from the heat for a minute, then stir in 15-20 ml of pectin.  Return to the heat, bring back to the boil for a couple of minutes and then re-test for a set.  
Once the jelly has reached a setting point the bottling needs to be done quickly. 

The recipe made 2 small jars.