Balsamic-Blackberry Jam with California Raisins
Unbelievable flavor combination with pork or on toast in the morning.
- Serving Size: 2 tablespoons
- 1 cup balsamic vinegar
- 1 cup ruby port wine
- 6 cups California raisins
- 4 pounds individually quick frozen blackberries, thawed and crushed
- 7 cups sugar
- 3 fluid ounce liquid pectin
Measure vinegar into small sautépan and heat on medium until reduced by 2/3. Meanwhile, heat port wine in 1-quart saucepan and add raisins; remove from heat and let stand until plump, about 30 minutes. Then, turn blackberries, sugar and balsamic reduction into an 8-quart saucepan, and heat to boil. Add raisins-wine mixture and heat all to full rolling boil. Add pectin, all at once; stir well and return to full boil for 1 minute. Turn into sterilized jars or clean containers; cover, seal and cool. Store at room temperature or keep unsealed containers in refrigerator.
Note: Jam may also be prepared with an equal amount of fresh blackberries that have been crushed.
Nutrition Facts Per Serving
Calories 110 (1% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 26g; (Dietary Fiber 2g; Sugars 24g; ); Iron 0mg; Sodium 0mg; Calcium 10mg; Potassium 109mg
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