• 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 liquid pectin


Measure vinegar into small saut├ępan 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 (Calories from Fat 1%); Total Fat 0 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 109; Total Carbohydrate 26; Dietary Fiber 2; Sugars 24; Protein 1; Calcium 10; Iron 0;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.