Blueberry Port Wine Jam
- 1h Prep Time
- 50m Cook Time
- 2h Ready In
This old-fashioned jam combines blueberries, port wine, and honey for a rich, boozy flavor. Plums provide natural pectin, and a touch of butter keeps the jam clear.
Ingredients
- 1.81 kg fresh blueberries
- 355 ml sugar
- 237 ml port wine
- 296 ml honey
- 2 medium plums sliced
- 4.93 ml unsalted butter
- 14.8 ml freshly squeezed lemon juice
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 139 mg
- Iron: 7.02 mg
- Magnesium: 118 mg
- Phosphorus: 237 mg
- Potassium: 1640 mg
- Zinc: 3.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.81 kg fresh blueberries
- 355 ml sugar
- 237 ml port wine
- 296 ml honey
- 4.93 ml unsalted butter
- 14.8 ml freshly squeezed lemon juice
Prepare
- Slice 2 medium plums
Let's Cook
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Step 1.
Sterilize 6 or 7 pint-size jars with lids and bands by running them through the dishwasher. If you don't have a dishwasher, fill an 8-quart pot with water, place a rack or towel on the bottom, and bring to a boil over high heat. Add the jars, lids, and bands, turn off the heat, and let them sit in the water for about 15 minutes. Then place them on a towel-lined baking sheet to air dry.
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Step 2.
In a large bowl, combine 4 pounds fresh blueberries, 1½ cups sugar, and 1 cup port wine. Stir gently but well. Cover the bowl with a plastic bag or dish towel and let the fruit macerate for at least 2 hours, or up to 12 hours. This begins to break down the fruit and allows the wine flavor to soak in.
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Step 3.
In a heavy 8-quart pot over high heat, combine the macerated blueberries and any liquid, 1¼ cups honey, 2 medium plums (sliced), 1 teaspoon unsalted butter, and 1 tablespoon freshly squeezed lemon juice. Bring to a rolling boil, stirring frequently. Reduce the heat to medium-low to maintain a steady simmer. Continue to stir frequently, scraping the sides of the pot to prevent sticking. Let the mixture bubble for 45 to 50 minutes, until it reduces by almost half.
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Step 4.
To test for doneness, place a small plate or ramekin in the freezer for 5 minutes. Spoon a bit of the hot jam onto the cold plate and return it to the freezer for 1 minute. Push the jam with your finger; if it sets up and leaves a clean space, the jam is ready. Alternatively, check that the mixture has reduced by about half or that the temperature reaches 220°F.
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Step 5.
Fill the sterilized jars with the hot jam, leaving ¼ inch of headspace. Use a wide-mouth canning funnel for easy pouring. Wipe the rims with a clean, lint-free towel. Place the lids and bands on the jars, turning each band until secure but not overly tight.
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Step 6.
Place a canning rack or extra jar bands on the bottom of a large pot (8-quart pasta pot or 10- to 12-quart canning pot). Fill the pot two-thirds to three-fourths full with water and bring to a full boil. Using canning tongs, lower the jars into the water so they are fully immersed. Process for 10 minutes, then remove each jar to a towel on the counter and let cool. You will hear a 'plink' sound when a jar has sealed.