This makes a very nice, snack jelly that can be spread on hot toast or crackers or combined with a light cream cheese. It is fun playing on some of the flavors that can be detected in a glass of pinot noir. This Blackberry, Cinnamon and Pinot Noir Jelly is perfect for Blackberries freshly picked June or July. It makes 6 jelly or 1/2-Pint Jars.
- 2 pounds blackberries
- 1¼ cups pinot noir wine
- 1 cinnamon stick
- juice of 1 lemon
- 2 cups sugar for each 2 cups juice extracted
- Put the fruit, wine, cinnamon, and lemon juice in a saucepan and simmer until the fruit is soft. Crush it with a potato masher, before spooning it into a scalded jelly bag suspended over a bowl or a large pitcher and letting it drip, with out squeezing or forcing, for several hours or overnight. (Yes, that means bringing a pot water to a boil, and dropping the jelly bag, or cheese cloth bag you make with several layers of cheese cloth, into the boiling water, to sort of sterilize it.)
- The next day, measure the juice and put it in a nonreactive saucepan. Stir in 2 cups sugar for each 2 cups juice.
- Heat gently until the sugar dissolves, then boil briskly until the setting point is reached. Remove the pan from the heat. Skim any foam from the surface. I like using my fine mesh ladge I got from the Chinese food store to skim with.
- Pour the jelly into hot, sterilized jars. Seal. Process in a boiling water bath, following the method bellow.
- Label the jars, and store in a cool, dark place.
Boiling Water Bath Method
- Sterilize the glass preserving jars and lids you want to use after first checking there are no chips or cracks on the neck of the jar, because this would prevent a seal from forming. Fill the hot, clean jars with the hot preserve, leaving 1/4-inch headspace for jams, jellies, chutneys, and salsas, and 1/2 inch headspace for fruit and vegetables. Wipe the jar rims with a clean, damp paper towel; anything sticky adhering to the rim prevents the jars from sealing. Put on the lids and screw on the metal bands.
- The processing time, at sea-level, for 1/2-pint and 1-pint jars of jam and jelly, in pre-sterilized jars, is 5 minutes from the time the water has to come back to a boil in the water bath. The processing time at sea level, from boiling, will be 15 minutes for 1-pint jars or bottles of salsa or ketchup. 25 minutes for 1-pint jars of solid ingredients such as peaches. Half-pint jars will need 10 and 15 minutes respectively. 1-quart jars will need 25 and 30 minutes respectively. Add one additional minute for every 1,000 feet above sea level.
- At the end of processing time, switch off the heat and. using tongs or a jar lifter, remove the jars from the water bath. Place the jars upright on a rack or work top covered with a clean towel and leave them to cool. Do not tighten the screw bands. As the contents of the jar cool, they shrink and a vacuum is formed, creating a sterile anaerobic or oxygen-free condition in which bacteria will not develop. You can tell the jar is properly sealed if the lid is depressed in the middle and does not move.
- The next day remove the screw bands from the sealed jars . If messy, wipe the jars with warm, soapy water, then rinse and dry them without disturbing the lid. Make sure the screw bands are clean and dry before you put them away, and they can be reused many times. It is not advisable to leave the bands on the jars, as they can rust in place. I have also thought that if the jar lid does pop, that the ring is not that to keep it in place, and you will more quickly notice that something was amiss.
- Label and date the jars then store in a cool, dark, dry place, such as a basement, cellar, or pantry.
- If a vacuum has not formed, refrigerate the contents of the jar and use as a fresh product, refrigerating and using with in a week.
Original photo by Lolli from Better in Bulk. Please do not copy without permission.