Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen

Picture this: I’m standing in my kitchen with the intoxicating scent of ripe blackberries and Merlot swirling around me, into my pot experiencing what can only be described as the most elegant jam session ever.

Making Blackberry Merlot Jelly brings me joy. There’s something about Merlot wine that takes the sweetness of ripe blackberries and amplifies it into the most delightful, luxurious blend.

It’s as if the two were meant to be together—and with a little lemon juice for brightness and a holiday ribbon on top, they’re absolutely meant to be gifted.

Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen Ingredients

• Blackberries: Rich in fiber, vitamins C and K; add natural sweetness.
• Merlot Wine: Offers robust, fruity flavor; contains antioxidants.
• Powdered Fruit Pectin: Thickening agent; helps jelly set.
• Granulated Sugar: Primary sweetener; balances tartness.
• Lemon Juice: Enhances flavor; provides acidity for proper setting.

Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen Ingredient Quantities

• 4 cups blackberries, fresh or frozen
• 1 cup Merlot wine
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar
• 1 tablespoon lemon juice

How to Make this Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen

1. Disinfect jars and lids by immersing them in simmering water for no less than 10 minutes. After boiling, let them drain on a clean urban surface.
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2. In a big saucepan, mash blackberries with a potato masher or the back of a spoon and allow the juices to flow.

3. Add the Merlot wine and lemon juice, whisking them into the mixture until they are well combined. Then, gradually add the powdered fruit pectin. Whisk in the pectin steadily and carefully to maintain an even texture and prevent any lumpy bits from forming.

4. Put the pot on high heat and get the blend to a full, rolling boil, while you stir it now and then.

5. Add all the sugar at once and stir with considerable energy until the sugar is entirely dissolved.

6. Reconstitute the exact boiling state of the mixture and keep it at that boiling state for precisely 1 minute. During this time, you need to stir the mixture without stopping, for it to boil correctly. After 1 minute, the next action is to remove the mixture from the heat.

7. Remove any foam that has formed on the surface with a spoon.

8. Ladle the hot jelly into the prepared jars, leaving a 1/4-inch headspace at the top.

9. Clean the jar rims with a clean, wet towel, put the covers on the jars, and screw the bands on until they are fingertip tight.

10. The jars should be processed in a boiling water bath for 10 minutes. After 10 minutes, remove the jars from the water bath and let them cool completely while checking to ensure that they are sealed properly. These jars can be stored in a “cool, dark place.” They can be eaten by the maker as a treat or given as a gift.

Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen Equipment Needed

1. Large saucepan
2. Potato masher or spoon (for mashing blackberries)
3. Whisk
4. Measuring cups and spoons
5. Ladle
6. Canning jars with lids and bands
7. Jar lifter or tongs
8. Clean towel
9. Large pot for boiling water bath
10. Spoon (for removing foam)

FAQ

• Can I use a different type of wine instead of Merlot?You can use another red wine, such as Cabernet Sauvignon, in place of Merlot, but be aware that the jelly’s flavor profile may differ slightly.
• Is it necessary to use lemon juice in the recipe?Indeed, lemon juice provides the needed acidity for the jelly to set correctly and also boosts the flavor.
• Can I use liquid pectin instead of powdered pectin?Using powdered pectin is your best option, as the recipe has been tested with that form of pectin. If you use a different form, you could affect the jelly’s set.
• How can I store the jelly and how long does it last?Stored at room temperature, jelly can have a shelf life of one year. After opened, jelly must be refrigerated and have a consumption window of one month.
• What should I do if the jelly doesn’t set?Should the jelly fail to set, it can be reprocessed by being reheated, with a little more pectin added, and then following the canning process a second time.
• Is it possible to use frozen blackberries instead of fresh?Certainly! This recipe works well with both fresh and frozen blackberries; just be sure that if you are using frozen blackberries, they are completely thawed.
• Can I reduce the amount of sugar in the recipe?It is not recommended to reduce sugar because it is vital for the correct formation of the gel and for preservation.

Blackberry Merlot Jelly Recipe Holiday Gifts From The Kitchen Substitutions and Variations

Blackberries. You can substitute raspberries or blueberries for a different flavor.
Merlot wine: Substitute with a different kind of red wine, such as Cabernet Sauvignon or Pinot Noir.
Fruit pectin in powdered form: You can use liquid pectin, but be sure to follow the package instructions if you decide to substitute it.
Sugar (granulated): Substitute with the same amount of cane sugar or organic sugar.
Lime juice: For a more distinctive lime flavor, you can use lime juice instead.

Pro Tips

1. Use Frozen Blackberries for Juicier Results If using frozen blackberries, allow them to thaw completely before mashing. This will release more juice, enhancing the flavor of your jelly.

2. Warm the Sugar Before adding the sugar to the berry mixture, warm it slightly in the oven. This helps it dissolve more quickly and evenly, reducing the risk of crystallization in your jelly.

3. Add a Pat of Butter to Reduce Foaming To minimize foam formation, add a small pat of unsalted butter to the mixture while boiling. This helps keep the jelly clear and reduces the need for skimming.

4. Test for Gel Stage Place a small plate in the freezer before you start cooking. When you’re ready to test the jelly, drop a bit onto the cold plate. If it wrinkles when you push it, the jelly is set.

5. Inverted Jar Method for Quick Seal Check After processing in the boiling water bath, invert the jars for a minute before setting them upright. This helps create a firmer seal and ensures that the jelly is evenly distributed in the jar.