Wednesday, August 10, 2011

Blueberry Merlot Jam

There is something wholesome about canning your own food!

Blueberries bubbling their way to jam!
 9 cups fresh blueberries
6 cups sugar
1/2 cup Merlot wine
1 package pectin

1.  Place blueberries in large sauce pan. Pour sugar over blueberries & toss to coat. Pace lid on sauce pan & place in refrigerator for 24 hours.

Blueberry Merlot Jam
The finished prduct!

2. Allow berries to come to room temperature. Place over medium high heat. Add wine & allow to come to a boil. Using a potato masher, mash berries. Turn heat to low; allow to simmer for 1 to 1 1/2 hours or until liquid is reduced by about 1/3. Add package of pectin, stir & turn heat back to medium high. Allow mixture to come to a rolling boil, stirring frequently until liquid is thick enough to slide off a medal spoon in a sheet.

3. Turn heat off; pour jam into sterilized jars & top with sterilized cap & ring. Place in a draft free location until jars have sealed. Label, date & store.

Servings: 128          Yield: 8 half pints

Total Time: 26 hours and 40 minutes

Nutrition (per serving): 13 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 9.2mg sodium, 12.5mg potassium, 3.2g carbohydrates, <1g fiber, 1g sugar, <1g protein.

Recipe Type: Breakfast Foods, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

No comments:

Post a Comment

Thank you for your comment.