Our first wine jam, made with California Cabernet and fresh, whole blackberries from the Oregon coast. This jam is deep, dark, lush and very fruity. It is quite traditional and can be used on all types of breads and pastries, as well as the classic PB&J. It's also fabulous to use as a danish filling or dessert topping; try warming in the microwave and pouring over french vanilla ice cream!

Fat free, Gluten free, Diabetic friendly

Recipe:  Blackberry Bundt Cake