Blackberry Merlot Wine Jelly

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

Course Breakfast Recipes

Cuisine American

Prep Time 10

Cook Time 5

Servings 8 ounce jars

Calories 849kcal

Author Lea Ann Brown

Ingredients

3 ½ cups Woodbridge by Robert Mondavi Merlot wine or your favorite merlot
1 package certo
4 ½ cups white sugar
4 ounces blackberries

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 ½ 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 ¼ 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