This recipe for Blueberry Merlot Jam came about due to an abundance of blueberries this year. In fact, I froze 54 quarts of blueberries! I have been using them in every way I could possibly think of. We’ve had Overnight Blueberry French Toast, Blueberry Oatmeal Bars, and No-Bake Blueberry Cheesecake. It’s a good thing my family loves blueberries.
If you are interested in learning to preserve foods, making jams and jellies is a great place to start. The basics are fruit, sugar, and pectin and the instructions can usually be found in the box of pectin. Once you have mastered the basics, you can begin to try different jams and jellies such as this Blueberry Merlot Jam.
Begin by measuring your blueberries into a large bowl. You can use either fresh or frozen blueberries. Add the sugar to the blueberries and mix well. Cover the bowl with plastic wrap and refrigerate for a minimum of 8 hours. I have left them in the refrigerator for 24 hours when life got in the way.
Remove the blueberries from the refrigerator, stir thoroughly, and allow them to come to room temperature.
Place the berries in a large pot along with the wine. Over medium-high heat, bring the blueberries to a boil. Using a potato masher, mash as many of the berries as you would like. We prefer whole berries in our jam so I only mash about half of them. If you prefer not to have whole berries, you can mash them all. Turn the heat to low and simmer for 1 – 1 1/2 hours until the liquid has reduced by 1/3. Because of the length of time this simmers, the alcohol will cook away so there is no need to worry about children eating this. The wine just adds another layer of flavor to the jam. It could also be omitted if you prefer.
Add the pectin to the blueberries and stir well. Increase the heat to medium-high and allow the mixture to come to a full boil. Continue boiling until the sauce begins to slide from the back of a spoon in sheets. This will take 3-5 minutes.
Remove the jam from the heat and ladle into sterilized 8 oz jars leaving 1/4 inch headspace. This recipe will make approximately nine 8oz jars. Wipe the rim of the jars with a damp cloth making sure to remove any jam that has gotten onto the jar. Place the canning flat and ring on the jar and tighten to fingertip tightness.
Process in a boiling water bath canner for 10 minutes. Remove the jars from the canner using canning tongs and place them on a dry towel in a draft-free location. Allow the jam to sit for 24 hours before labeling and placing them in storage.
BLUEBERRY MERLOT JAM
- Water Bath Canner
- Canning Tongs
- 8 oz canning jars with flats and rings
- 9 cups blueberries
- 6 cups sugar
- 1 cup merlot wine
- 1 pkg pectin
- Place blueberries in a large bowl. Add the sugar, stir well, and refrigerate overnight.
- Remove the blueberries from the refrigerator and allow to come to room temperature.
- Place the blueberries into a large pot and add the wine. Stir well and bring to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and simmer for 1 to 1 1/2 hours until the juice reduces by 1/3.
- Add the pectin to the blueberries and mix well. Increase the heat to medium-high and bring to a boil.
- Boil for 3-5 minutes, stirring constantly, until the jam begins to slide from the back of a spoon in sheets.
- Remove from the heat and ladle into sterilized 8 oz jars. Wipe the rims of the jars with a damp cloth making sure to remove any jam that is on the jar. Place the canning flat and ring onto the jars and tighten to fingertip tight.
- Place into a boiling water bath canner using canning tongs. Process for 10 minutes. With the tongs, remove the jars from the canner and place on a dry towel in an area free from drafts.
- Allow the jars to sit for 24 hours before labeling and placing them in storage.
I hope you and your family enjoy this Blueberry Merlot Jam recipe.
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