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BLUEBERRY MERLOT JAM

A delicious Blueberry Merlot Jam that is easy to make and is wonderful on biscuits, toast, or as a topping for ice cream.
Prep Time8 hours
Cook Time2 hours
Total Time10 hours
Course: Jams & Jelly
Cuisine: American
Keyword: blueberries, Jams & Jelly
Servings: 102 1 tbls servings
Calories: 56kcal
Author: Debbie

Equipment

  • Water Bath Canner
  • Canning Tongs
  • 8 oz canning jars with flats and rings

Ingredients

  • 9 cups blueberries
  • 6 cups sugar
  • 1 cup merlot wine
  • 1 pkg pectin

Instructions

  • 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.

Nutrition

Serving: 1tbls | Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 13mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg