This Spicy Blackberry Merlot Jam will wow you! Blackberries, Merlot wine and a touch of red pepper flakes puts this jam over the top, bursting with flavors.
I used fresh blackberries I purchased in the summer and flash froze for the freezer, but you could easily use frozen blackberries. It's sweet yet tangy with a bit of a bite from the red pepper flakes, but not too overpowering.
Delicious served on top of cream cheese over crackers, as an accompaniment on a cheeseboard, or served with grilled or roasted meats such as pork, chicken or lamb. You could even heat some up and baste it on while cooking ... amazing!!
3 cups blackberries
1 cup Merlot wine
1 box Sure-Jell (fruit pectin)
1 tsp. butter
4 cups sugar
1 tsp crushed red pepper flakes
Combine blackberries and wine in a large saucepan. Bring to a boil over medium-high heat and cook 3-5 minutes to soften berries. Remove from heat, mash slightly and strain in a mesh strainer placed over a bowl. Use the back of a spoon to press as much of the liquid as you can into the bowl below; discard seeds and pulp.
Return liquid collected to a large sauce pan, add Sure-Jell and 1 tsp butter to help reduce foaming. Bring to a boil over high heat stirring often. Stir in sugar all at once and return to a rolling boil. Boil hard one minute, remove from heat and ladle into prepared 8 oz mason jars, leaving 1/4-inch head-space. Cover jars with lids and rings and process 10 minutes in a boiling water bath.
Remove jars and let them sit 24 hours undisturbed on a kitchen towel on your counter-top. Jars are sealed when button on top of lid is fully depressed and won't move.
Store jars in pantry up to one year. Open jars must be refrigerated.
Yield: 5 - 8 oz jars
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