Ingredients
- 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
Procedure
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, 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;Try Another Recipe
Brown Bread
View Recipe
All Recipes
There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
California Raisins are naturally sweet, no added sugar!