Blackberry Zinfandel Jam
Not too sweet, great with goat cheese. Cooked in a water bath using Pomona pectin. You can use other pectins but I cant recommend what amount. Makes 4-5 1/2 pint jars.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups sugar
- 4 cups blackberries slightly mashed
- 1 cup zinfandel wine dark and fruity
- 3 tsp pomona pectin powder
- 3 tsp pomona calcium water
- Carbohydrate 1.28666666666667 g
- Cholesterol 0 mg
- Fat 0.0588 g
- Fiber 0.636000022888184 g
- Protein 0.170066666666667 g
- Saturated Fat 0.00168 g
- Serving Size 1 1 Serving (23g)
- Sodium 2325.60000668388 mg
- Sugar 0.650666643778483 g
- Trans Fat 0.01788 g
- Calories 9 calories
1. Wash and rinse canning jars. Keep hot. 2. Mix pectin powder and sugar in a bowl. Set aside. 3. Mix berries, wine and calcium water in a non-reactive pan I.e. stainless steel. 4. Bring fruit mixture to a boil. 5. Add sugar mixture. Return to a boil while stirring constantly over med high heat. 6. Remove from heat and fill jars to 1/4 inch from top. 7. Process in water bath for 10 minutes, adjusting up 1 minute for every 1,000 feet above sea level. 8. Turn off heat and let jars sit in water for 5 minutes. 9. Remove and place on towels in a draft free location to cool. Remove bands, check seals and store in a dark cool location. Enjoy!
