Blackberry Jam with Pinot Noir
As some of you may remember, last holiday season Scott and I made and canned our own pickled veggies to give to friends and family as gifts. This year, I wanted to do something like that again, but decided to make jam instead! I have made jam before but never preserved it in adorable jars like this. What’s great about jam-making is it doesn’t involve many ingredients so its easy to make up a big batch. It is time-consuming and you have to pay close attention to assure it doesn’t burn, but Ashley and I managed to take turns stirring and checking on the pot, while snacking on some delicious cheese, baguette and wine of course!
The recipe we used was inspired by this one for cherry, sage and pinot noir over at Savory Notes. However, we prefer blackberries to cherries, and Ashley suggested we should leave out the sage for more mass appeal to our giftees. Another great thing about jam, is once you have the general process down you can easily substitute the fruit, pound for pound. This came out so great! The flavor is bold and unique and would pair well with a great stinky cheese! Go ahead and give it a try!
Blackberry Jam with Pinot Noir
Makes about 80 ounces of jam, enough to fill 10 regular 8-ounce jam jars!
- 4 lbs of blackberries, roughly chopped
- juice of 4 lemons
- 2 cups Pinot Noir
- 6 1/2 Cups Granulated Sugar
Bring a large pot of water to a boil- we’re talking lobster pot sized, so give it some time in advance to get boiling. Place a canning rack or vegetable steamer (which I use and works fine) at the bottom, and put your jars and lids in carefully using a long pair of tongs. Be carefully the lids aren’t stuck together or touching too much or they’ll develop rust. Keep the pot of jars simmering while you prepare your jam.
Put chopped berries, lemon juice, and wine into a pot on medium/medium-low heat, and cook for about 45 minutes, until berries are soft and wine is reduced a bit.
Add the sugar and bring to a simmer. Let cook for about 1 hour and 45 minutes, standing by and stirring frequently to avoid burning your jam. To test doneness, see if the jam coats the back of a spoon. You can also keep a small dish in the refrigerator, drop a bit of jam onto the cold dish, and see if it gels.
Once ready to can your jam, carefully remove your jars and lids from the pot with tongs, and lay them on a clean tea towel. Dry them off and begin spooning the jam into each jar, leaving enough headroom, about half an inch. Now cover your jars and place them in batches back into the pot of boiling water. Do this about 3-4 jars at a time so they don’t touch each other. Process for 5 minutes, then remove the jars and set them back on the tea towel to cool. Do not adjust or tighten the lids. As they cool they’ll seal up completely and the caps will compress. Once you’ve processed all your jars, let them cool completely then store them in the refrigerator.
Decorate to your heart’s desire and give them to all those deserving of a sweet and lovely gift!