Blueberry Cayenne Wine Jam
Here is the recipe we came up with using proper proportions and oh my is it yummy.
Ingredients
- 6 cups frozen blueberries
- 1 cup red wine
- 1 cup sugar
- 1/2 t. cayenne
- 3 T. Ball Flex Batch no sugar/low sugar pectin
Instructions
- Sterilize 4 half pint jars. In a dutch oven or stainless steel pan cook the blueberries till they come to a simmer. Add the wine and cook for an additional 5 minutes stirring occasionally.
- Add the sugar and stir till the recipe comes to a boil. Add the cayenne. Add the pectin and return the batch to a boil for one minute.
- Remove from heat and ladle into the jars. Clean rims and add lids and rings. Put jars into a water bath and process at a full boil for 10 minutes.
- There were two jars that we omitted the cayenne from that were just as tasty if you prefer it without the spice.
Notes
There were a lot of conversations going on and I could see the lights going on and the wheels turning. I accomplished what I set out to do, "pay it forward". There are six more people in this small town that have left with a skill that I hope that they pass on to a friend or their children. Thanks again to Jennifer, Julia, Alex, Lauren, Corena, and Marilyn. You were all a pleasure to teach and I hope you keep coming back to share you success with our canning group.