Blackberry Plum Merlot Thyme Jam

2 cups blackberries
2 cups plums (about 8 - 10)
1 fluid dram blackberry flavor LorAnn flavoring (candy oils)
2 cups Merlot, reduced to 3/4 cup
4-5 lemon thyme
2 Tablespoons lemon juice
1 box Sure-Jell pectin
20 whole cloves
5 - 10 perppercorns
1 teaspoon cinnamon
5-1/2 cups sugar

In a saucepan, to the 2 cups Merlot, add cloves, peppercorns, and cinnamon.  Bring to a boil.  Reduce heat and cook until reduced to 3/4 cup.  Strain into a 5 -6 quart pot.

Wash blackberries, wash, seed and cut blackberries into 1/2" pieces. Add blackberry flavoring.  You could also use a blackberry brandy or liqueur. Wash, pull off and mince the lemon thyme.  Add the lemon juice.  Add all to the pot with the Merlot.  Add the pectin.  Follow package directions on pectin when adding sugar.

Skim off foam.  Pour into clean, sterilized jars, wipe rim clean, add lid and ring.
Process in hot water bath 5 minutes.

Yield: 4.5 - 5 pints