Here ‘ya go:
Blackberry Merlot Wine Jelly
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
Notes: instead of ‘one package of certo’, I use one package of Sure-Jell low sugar pectin. This is the pink box of Sure-Jell. The ‘original’, which you use for the Jalapeno Pepper Jelly is in a yellow box.
If you use the boxed Sure-Jell rather than the liquid, follow the same directions as I gave you on the jalapeno pepper jelly. She’s added the alternate dry pectin instructions at the bottom of the blog post since I first started making this, too. No problems with my jelly setting up.
I buy blackberries in season in 1-2lb amounts. Pick through & wash the berries, then blot dry with a paper towel. I put them on a cookie tray & freeze whole, than vacuum pack them in 4 oz packages (use a kitchen scale to weigh) & keep in the freezer. When they thaw, they’re basically “mush” which works well for this recipe! If you have your own blackberry patch, so much the better.
Wine - I use “Oak Leaf” Merlot found at Walmart. It’s $3 for 750 ml & $6 for 1.5L. Unfortunately, with the 750 bottle, you cannot get 2 batches - it’s 1/2 cup short. If you get the larger bottle, you can get 2 batches & have a couple of glasses left for “sipping” while you’re canning :-) This merlot comes through nicely with a bit of a wine taste in the jelly - I’ve had people ask what wine I use & they’re surprised it’s the “cheap stuff” from Walmart. If you have your own favorite wine, that’s fine, but I’d definitely not use an expensive bottle.