In a saucepan over medium-high heat, add red wine. Bring to a boil, stirring frequently until the wine is reduced to the consistency of heavy cream. If it is reduced too much, add additional wine to make sauce the desired consistency.
Remove from heat and stir in the minced chile pepper; set aside until ready to serve.
Just before serving, whisk in blackberry jam and butter until well blended.
Blackberry Wine Sauce Recipe: https://whatscookingamerica.net/Sauces_Condiments/BlackberryWineSauce.htm