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Blackberry Merlot Wine Jelly on an english muffin

Blackberry Merlot Wine Jelly

A jelly recipe that is great for gifts, made with wine.
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings 5 8 ounce jars
Calories 849kcal


  • 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


  • 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.


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.


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