I don’t know about you, but I love being on the receiving end of homemade gifts from the kitchen. This Blackberry Merlot Wine Jelly is a very special gift.
There’s so many possibilities; jams, jellies, chutneys, mustards, salsas, sauces, pickled anythings, breads, cookies, cakes, candies. So far, I’ve whipped up a batch of sweet and spicy mustard, pickled beets and this wonderful Blackberry Merlot Jelly Recipe. I’m thinking my wine loving friends will enjoy this.
Actually, I pre-gifted one jar for quality control purposes to my friend Maralee, the jelly/jam queen. Her comments were: “Too good for toast…I could smell the wine when I opened the jar and I loved that…I’m thinking brie and a cracker for serving”. Then she promptly demanded the recipe.
This recipe comes from the folks over at Robert Mondavi Wines. Fruit forward Merlot and dark succulent blackberries…I’m smitten. Let’s take a look.
- 3½ cups Woodbridge by Robert Mondavi Merlot wine
- 1 pouch Certo (liquid pectin)
- 4½ cups white sugar
- 4 ounces blackberries
- Blend berries and add to wine. Bring to a boil and then strain wine to remove blackberry seeds and pulp.
- In a large sauce pan add the sugar to the blackberry infused wine and bring to a boil, stirring frequently. Let it boil one minute. Add Certo, stirring until dissolved. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving ½ inch head space. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
I’ve made two batches of this. The first, following this recipe above, took one week to jell. For the 2nd batch I used these ingredients and one package Sure-jell low sugar pectin and followed their directions on the insert for the process only. The 2nd batch jelled within a couple hours. Sure-jell has you mix 1/4 cup sugar with a packet of their powdered pectin. You bring that mixture and the wine and berries to a boil and then add the rest of the sugar. Bring to a boil for one full minute then pour into jars and water bath.