Blackberry Merlot Wine Jelly

Gifts from the Kitchen are very special for the Holidays. Take a look at this Blackberry Merlot Wine Jelly Recipe.

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 a fun wine jelly.

 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.

Recipe for Blackberry Merlot Wine Jelly

I hope you give this wine jelly recipe a try, and if you do, please come back and give it a star rating and leave a comment with a review. I value opinions from my readers.

And if you have a wine jelly recipe, please let me know, I’d love to give it a try.

Wine Jelly using Sure-Jell

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. 

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.

Blackberry Merlot Wine Jelly

A jelly recipe that is great for gifts, made with wine.

5 from 5 votes

Print Pin Rate

Course: Breakfast Recipes

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 5 8 ounce jars

Calories: 849kcal

Author: Lea Ann Brown

Ingredients

• ▢ 3 1/2 cups Woodbridge by Robert Mondavi Merlot wine or your favorite merlot
• ▢ 1 package certo
• ▢ 4 1/2 cups white sugar
• ▢ 4 ounces blackberries

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Instructions

• 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 1/2 inch head space. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Notes

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.  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.

Nutrition

Calories: 849kcal | Carbohydrates: 187g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 250mg | Fiber: 1g | Sugar: 182g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

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