wine glass with red wine

Red Wine Jelly

 

Red Wine Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups red wine any red wine you like
  • 2 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • 3/4 cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin powder mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure wine into sauce pan.
  • Add calcium water and lemon juice and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring wine mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Remove cinnamon stick (if using).
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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6 Responses

  1. Shelby Collings
    | Reply

    We believe it cooks out most of the alcohol, but maybe not all of it.

  2. Stacey
    | Reply

    Does the cooking process cook out the alcohol on this recipe?

  3. Linda Frucchione
    | Reply

    Can you use dry Marsala and citric acid instead of lemon juice?

    • Shelby Collings
      | Reply

      Hello Linda,

      You should be able to use dry Marsala instead of red wine, though we have never done this substitute before.

      Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/4 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons). Citric Acid lowers pH and imparts tartness to the fruit mixture, but it doesn’t add a particular flavor.

      • Linda Frucchione
        | Reply

        Thank you!

  4. Sandra Hom
    | Reply

    Do u have a recipe for soda pop jelly using Pomona??

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