Take some of those blackberries & make a batch of this - a favorite among my family & friends. I use the cheap Oak Leaf Merlot from Walmart - the merlot flavor really comes through in a nice way:
Blackberry Merlot Jelly
https://highlandsranchfoodie.com/blackberry-merlot-jelly-recipe-holiday-gifts-from-the-kitchen/
I use the 2nd method in the post:
Sure-jell low sugar pectin and followed their directions on the insert for the process.
The 2nd batch jelled within a couple hours. Sure-jell has you mix 1/4 cup sugar with a packet of their powdered pectin. You bring that mixture and the wine and berries to a boil and then add the rest of the sugar. Bring to a boil for one full minute then pour into jars and water bath.
My note: when you dump the rest of the sugar in, don’t panic!! Just keep breaking up the clumps - you have enough time to get them out before the mixture boils.
Thanks for the recipe. We are a no alcohol house and when I make preserves I use no pectin, just cook down slow and add some sugar to taste (not much) and lemon juice. Just did that with a bunch of red raspberries. Strong berry flavor but we love it. I always use a non stick big skillet.