Raspberry Rosé Jam

Rosé in a glass, rosé on a biscuit, I mean, who can really tell the difference! This Rosé jam is the perfect way to spice up a boozy brunch!

In a blender combine the berries and enough of your measured wine to cover them. Pulse. Transfer to a strainer lined with several layers of wet cheesecloth. Let drain, about 1 hour. Pour your berry wine mixture into a saucepan. Stir in sugar. Cook over high heat, stirring all the way. Bring mixture to a full rolling boil that can’t easily be mixed in, stirring constantly, for 2 1/2 minutes. Remove from the heat and quickly skim off foam leaving a clear mixture underneath.

Quickly pour hot jelly into jars, leaving 1/4 in. head space. Carefully wipe rim, center lid, and screw the jar band down well. Place jars for full 10 minutes. Remove pot lid, wait 5-6 minutes and then remove the hard. Let the jars sit undisturbed as they cool down to room temperature. Store or gift your wine jelly. Enjoy!