Blueberry Chardonnay Jam
The jam doesn't taste boozy; wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
Dip a spoon into hot jam. Lift and hold the spoon sideways. If the jam streams off, it is too thin. As the jam thickens, it will drip. When the drips join in a sheet that falls off the spoon, the jam has set.