Deep, jammy blueberries meet smooth Merlot for a preserve that feels like a late summer evening in a jar. The wine adds body and richness while citrus keeps it balanced and bright. It’s lush without being heavy and just refined enough to feel special.
Spread it on crusty bread with goat cheese, swirl into yogurt or vanilla ice cream, or use it as a glaze for pork tenderloin and roasted vegetables. It also makes a surprisingly good addition to cocktails or mocktails when you want something layered and unexpected.
I cook this jam in copper pots in small, controlled batches. The even heat helps preserve the natural texture of the blueberries while concentrating their flavor. Each batch yields about 6 to 7 jars so I can keep quality tight and consistent.
Deep, jammy blueberries meet smooth Merlot for a preserve that feels like a late summer evening in a jar. The wine adds body and richness while citrus keeps it balanced and bright. It’s lush without being heavy and just refined enough to feel special.
Spread it on crusty bread with goat cheese, swirl into yogurt or vanilla ice cream, or use it as a glaze for pork tenderloin and roasted vegetables. It also makes a surprisingly good addition to cocktails or mocktails when you want something layered and unexpected.
I cook this jam in copper pots in small, controlled batches. The even heat helps preserve the natural texture of the blueberries while concentrating their flavor. Each batch yields about 6 to 7 jars so I can keep quality tight and consistent.
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