Here's the recipe I referred to a couple of weeks ago. This is not an economical preserve. It is a fabulous jam and cinnamon was clearly invented just for this combination.
half teaspoon ground cinnamon
Simply simmer the fruit over a low heat stirring well at first so the juice flows. As soon as the berries begin to soften add the sugar. Add the cinnamon. Stir over a low heat until the sugar has disolved then boil rapidly until setting point is reached. Spoon into hot steralised jars and seal down.
Serve with white bread and lashing of unsalted butter.