Go Back

“Blueberry and Pinor Noir Jam”

Prep Time1 day
Cook Time21 minutes
Total Time1 day 21 minutes
Servings: 11 9-oz jars

Ingredients

  • 1 gallon + 1 pint blueberries
  • Juice of ½ a lemon
  • 6 cups sugar
  • 8 tablespoon Low Sugar / No Sugar pectin
  • 2 cups Pinot Noir

Instructions

  • Sterilize 11 glass jelly jars and lids by placing them into a pot of water, covering, and bringing to a boil for 10 minutes.
  • Clean the blueberries, removing the stems and rinsing them in a collander.
  • Put the blueberries and half the sugar into the jam pot. Bring to a simmer, then take off heat. Scrape berry mix into a ceramic bowl, cover with parchment paper and refrigerate over night.
  • The next day, put the mix back into jam pot, mix remaining sugar and pectin together and sift into the mix. Bring to a rolling boil for 10 mins.
  • After 10 minutes, add the Pinor Noir and bring back to a boil for 1 minute. Turn off the heat and skim the foam from the surface with a fine mesh strainer if you'd like.
  • Ladle the mixture into sterilized jelly jars. Make sure the rims are clean and place the sterilized lids on top, tightening gently. Transfer them back to the hot water bath and boil for 10 minutes.
  • Remove from the heat to the counter and let sit until cool.

Notes

Skimming is optional but not really necessary. If you do not use the Pinot Noir, then bring to a boil for only 2 minutes and it should make about 12 9 oz. jars.