June 5th, 2017
From Jackson-Triggs, by Chef Tim Mackiddie
Wash the blueberries in cold water and be sure all stems are removed
Place a large pot over medium high heat and add Merlot, sugar and vanilla.
Bring to a simmer then add in the blueberries. Cook until the berries just begin to burst (this will take roughly 15 minutes)
Mix cornstarch with cold water into a smooth paste in a small bowl. Pour into the simmering berries and stir immediately
Continue to cook for an additional 5 minutes, then pour into prepared (sterilized) jam jars.