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- based on Olallieberry-Port Jam by Camilla and Blackberry Jam with Lemon-Basil by Rachel Saunders
- 3 1/2 lbs. fresh blackberries (about 3 quarts)
- 1 3/4 lbs. white cane sugar
- 3 oz. freshly squeezed orange juice
- 2/3 c. port
View Full Recipe at Eliots Eats
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