Blackberry jam with red wine is a sophisticated and flavorful preserve that blends the deep, fruity notes of blackberries with the rich, complex flavors of red wine. This combination adds a touch of elegance to your jams and makes for a unique spread. Here’s a recipe to guide you:
Blackberry Jam with Red Wine
Ingredients:
- 4 cups fresh blackberries (or thawed from frozen)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Blackberries: Wash the blackberries thoroughly and remove any stems. If they are large, you may want to mash them slightly or pulse them in a food processor to break them down a bit.
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Cook the Blackberries: In a large pot, combine the blackberries and lemon juice. Cook over medium heat, mashing the blackberries with a potato masher or fork as they cook, until the mixture starts to simmer and the blackberries release their juices, about 10 minutes.
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Add Red Wine: Stir in the red wine and continue to cook for an additional 5 minutes, allowing the mixture to blend and reduce slightly.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This blackberry jam with red wine is a rich and sophisticated treat that pairs beautifully with cheese, desserts, or simply spread on a slice of bread. Enjoy the depth of flavor from the red wine and the sweetness of the blackberries!
