Just a note to let you know that my first batch of wine jelly appears to have turned out & it is delicious! I was searching for a recipe using blackberry wine & found one at a blog post that uses blackberries & merlot. Here is the link:
Blackberry Merlot Jelly Recipe
http://highlandsranchfoodie.com/2011/11/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
I used the Sure-jell low sugar method because it seems that sets up faster & I had some on hand. Due to the time of year, I figured I’d need frozen blackberries, but could not find them ... got lucky and actually found some ‘fresh’ ones at Food Lion. We have a large patch of wild blackberries in our back field so next year I’ll have to make sure I beat the birds to a couple of cups to freeze for making this jelly.
Thanks for all the tips, recipes, etc. .... once I get a 2nd batch of Blackberry Merlot Jelly done today (6 jars is definitely not going to be enough!), then I’m through with my Christmas canning projects! :-)
PS - Made apple chutney, too. Aside from it taking twice as long (at least) as the recipe stated to cook down, it turned out pretty yummy. Definitely bold flavors - going to be great on pork (ham, loin) & poultry. It would also do well served on a cream cheese brick with crackers. I did not use the recipe in the Ball Blue Book because it was an apple curry recipe & I wasn’t sure if folks would like the curry.
Apple Chutney
http://nchfp.uga.edu/how/can_06/apple_chutney.html
Thank you!
We eat rabbit from time to time and that Chutney would be good with that, too!