• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Breakfast > Blackberry Merlot Wine Jelly

    Blackberry Merlot Wine Jelly

    Published: Nov 19, 2011 · Modified: Jun 11, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Blackberry Merlot Wine Jelly Recipe

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

    Blackberry Merlot Wine Jelly on an english muffin

    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 on an english muffin

    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
    Prevent your screen from going dark

    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!
    Blackberry Merlot Wine Jelly…It’s What’s for Holiday Gifts for Wine Loving Friends.

    More Breakfast & Brunch Recipes

    • Easy Cheesy Mexican Omelette With Chorizo
    • Moroccan Breakfast, Swiss Chard with Fried Eggs
    • Country Potatoes with Ham
    • Breakfast Sandwich with Avocado, Bacon and Egg

    Reader Interactions

    Comments

    1. Kim says

      December 12, 2021 at 6:16 pm

      This is my very 1st canning item. I used 6oz of blueberries & blueberry moscato wine. It came out wonderful!!

      Reply
    2. Jewel says

      December 17, 2017 at 3:00 pm

      So to clarify, you use the Sure-Jell and the Certo?

      Reply
    3. Lisa J says

      January 06, 2017 at 11:06 pm

      Can you substitute blackberry juice instead of using blackberries? This would allow making when blackberries were not in season and would also prevent the straining process. If so, how much juice should be used and should amount of wine be reduced? This sounds wonderful!!!

      Reply
      • Lea Ann Brown says

        January 08, 2017 at 8:08 am

        Oh how I wish I could answer this. I’m not an expert at all about jelly making and substitutions. With that said, this jelly is special. Let me know if you sub and how it works.

        Reply
    4. Jennifer B says

      May 31, 2016 at 5:58 pm

      5 stars
      I can’t wait to make this! I make homemade cheese and this is a perfect match with the Brie!

      Reply
      • Lea Ann Brown says

        June 12, 2016 at 9:14 am

        I agree on the Brie idea Jennifer. Let me know how you like it.

        Reply
    5. sharman lanctot says

      November 09, 2014 at 1:54 pm

      Has any one tried this with frozen blackberries?

      Reply
      • Lea Ann Brown says

        November 12, 2014 at 8:02 am

        I have not tried it with frozen blackberries. And I’m not a canning expert. Perhaps you can visit the Ball Canning site for tips.

        Reply
      • Sarah Copeland says

        August 30, 2016 at 6:48 am

        5 stars
        I have. I used 2 – 12oz bags of frozen blackberries (thawed). I blended them with 1/2 cup wine, strained to remove seeds, then followed the rest of the directions. I wanted a good blend of blackberry flavor with the merlot.

        Reply
    6. Kelly says

      December 15, 2011 at 10:32 am

      Looks great! I’ve been searching for something different to make this year and I think I found it! How many jars does this recipe make? And is this using 1 pint size jars? Thanks! 🙂

      Reply
      • Lea Ann says

        December 17, 2011 at 6:10 am

        I’m so sorry I can’t be exact with answering your question. I used up a bunch of little mixed jars that I had on hand. I’m guessing 6 – 8 small.

        Reply
    7. Robyn Lindars says

      December 04, 2011 at 6:52 am

      I’m going to add this to my “foodie gift guide” that I’m working on!

      Reply
      • Lea Ann says

        December 04, 2011 at 8:29 am

        Fabulous!

        Reply
    8. Dave says

      November 29, 2011 at 2:58 pm

      That looks very tasty. I could sure see it on some crackers with a bit of goat cheese maybe? We’re starting our foodie Christmas gifts tonight by making up a batch of caramels.

      Reply
      • Lea Ann says

        November 30, 2011 at 5:32 am

        mmmmmm like the sound of the goat cheese. Right now I’m addicted to a smear of it on an English muffin every morning. I’ve love caramels and have never made them. Maybe I’ll give it a try this year. Thanks for the comment Dave.

        Reply
    9. Fresh and Foodie says

      November 26, 2011 at 5:29 pm

      I love this! It sounds so good — who wouldn’t want to get this as a gift?

      Reply
      • Lea Ann says

        November 28, 2011 at 6:01 am

        I’m hoping you’re right. All but two jars are ear marked for gifts. 🙂

        Reply
    10. Jo says

      November 20, 2011 at 7:07 pm

      Hi there,

      I’d like to introduce to you a new website http://www.foodepix.com that we have
      just recently launched. Foodepix is a photo gallery of delicious and mouth
      watering food.

      We’ve seen your blog and we love your pictures and recipes. We would love
      to invite you to register with foodepix.com and upload your images.

      Hope to see you there. 🙂

      Thanks.

      Reply
    11. Chris says

      November 20, 2011 at 11:06 am

      My best homemade gift is cold smoked cheese packs. I do about a half dozen varieties each year and vacuum pack them in variety packages. Then Alexis makes them all pretty with colored cellophane with crackers and a cheese knife & board.

      Speaking of which, I will be doing that this coming weekend. The cheese needs at least 2 weeks to cure after smoking.

      Reply
      • Lea Ann says

        November 20, 2011 at 1:11 pm

        Chris, that sounds fabulous! What a nice gift.

        Reply
    12. Heather @girlichef says

      November 20, 2011 at 8:48 am

      I do love being the recipient of homemade gifts! And I can just imagine spreading this on some warm brie…heaven!

      Reply
      • Lea Ann says

        November 20, 2011 at 10:07 am

        Heather, as soon as I can get to Whole Foods, you’ll find some warm creamy brie in my kitchen. I really think it will be great with this.

        Reply
    13. Vickie says

      November 20, 2011 at 7:32 am

      I’m so excited about this recipe! Blackberries are one of my favorites and wine, well . . . .duh! I’m with you about homemade gifts and love giving them as well as receiving them. In fact, I’m making almost all my Christmas gifts this year so I am so stealing this idea for a couple of gals on the list. What a gorgeous photo!

      Reply
      • Lea Ann says

        November 20, 2011 at 10:06 am

        I hope you do try this, I think you’re going to be pleased. 🙂

        Reply
        • Vickie says

          January 03, 2012 at 7:47 pm

          Just wanted to let you know how much I loved this! Mine ended up sort of soft-set, so I call it sauce instead of jelly, but WHO CARES! This is so delicious great licked right off a spoon. Yummm! 🙂

        • Lea Ann says

          January 04, 2012 at 6:24 am

          Before my first batch completly set up , my Jam/Jelly queen friend, Maralee, said that she’s had many batches not totally set up and she always gives it away as sauce.

    14. Sam@My Carolina Kitchen says

      November 20, 2011 at 5:15 am

      I’m with Maralee, too good for toast. Who wouldn’t be thrilled to receive such a fabulous gift.
      My mother made blackberry jelly when I was growing up and anything with blackberries brings back memories of my childhood and the blue stained wooden spoons she used.
      Sam

      Reply
      • Lea Ann says

        November 20, 2011 at 5:30 am

        I do love memories like that Sam. I should have put the stained wooden spoon that I used in that photo. Darn. 🙂

        Reply
    15. Karen Harris says

      November 19, 2011 at 8:47 pm

      Beautiful photo LeaAnn! This looks that a gift that anyone would love to receive. I’m going to have to give this a try.

      Reply
      • Lea Ann says

        November 20, 2011 at 5:31 am

        Thank you Karen.

        Reply
    16. Barbara says

      November 19, 2011 at 7:08 pm

      Can I be your good friend? I would LOVE a jar of that!

      Reply
      • Lea Ann says

        November 20, 2011 at 5:31 am

        If you lived close by, I’d run a jar over to you Barbara. 🙂

        Reply
    17. pam says

      November 19, 2011 at 6:27 pm

      yep, foodie gifts are my favorite, both to give and receive.

      Reply
      • Lea Ann says

        November 20, 2011 at 5:32 am

        Good point, they’re as fun to give as to receive.

        Reply
    18. Cooking with Michele says

      November 19, 2011 at 8:46 am

      Great photo Lea Ann – the white balance looks great and the berries really pop!

      Reply
      • Lea Ann says

        November 20, 2011 at 5:32 am

        Thanks Michele.

        Reply
    19. Heidi @ CrockPotLadies.com says

      November 19, 2011 at 8:20 am

      5 stars
      Simply lovely! I am saving this recipe on Pinterest for ideas for next year when Blackberries are in season.

      Reply
      • Lea Ann says

        November 19, 2011 at 8:38 am

        Thanks so much for stopping by and the comment. I’ll be heading over to CrockPotLadies for a look. AND a big thank you for the Pin. I’ll also be following you. And yes, this would be perfect for local blackberries, but for now Whole Foods has a pretty good selection.

        Reply
      • Carman Gisler says

        September 12, 2019 at 12:02 pm

        What kind of certified do you use in the Blackberry Merlot Wine Jelly and how much?

        Reply
        • Lea Ann Brown says

          September 12, 2019 at 12:26 pm

          Hi Carman. Sure Jell. And I believe I pouch is 3 ounces.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 224
    5.5K shares
    5491 shares