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Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Steps:

• Make up jelly following the instructions. This should make about 2 cups of jelly.
• Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.
• Put the 6 glasses and remaining mixture into the fridge.
• When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.
• The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.
• Allow to set.
• Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.
• Add sponge fingers as the next layer and then pour a layer of custard in each glass.
• Add chopped berries as another layer, reserving 6 berries for decorating.
• Whip thickened cream and custard powder until the cream forms stiff peaks.
• Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.