Wednesday, January 25, 2017

Spicy Blackberry Merlot Jam

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, red pepper flakes, 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



© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


  1. This jam was amazing … just like she said! I used frozen raspberries instead of blackberries - didn't have merlot so used pinot noir. Just the right amount of heat.

    1. KatNic that's awesome!! Yes, any berry and alcohol should work quite well. Happy you enjoyed it.