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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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).
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Ooh, I like the idea of this jelly! What could I use as add in flavours?
Or what about even trying to make a sangria flavour combo? What would suggest as add ins?
I see you have a red wine jelly and a different white wine jelly. We like using Rose`. Which recipe would best suit Rose`?
We cannot say for sure, but we imagine the white wine jelly would probably be better suited for your rosé.
We had a bottle of barbera that was a bit old and slightly oxidized, so instead of dumping it we decided to try making jelly with it. We didn’t have a lot, so we skipped the full canning step, opting to just eat it quickly. When making it, we really thought it wasn’t going to thicken up, but it’s a perfect texture, as always when we follow the Pomona’s recipes!
Our one complaint is that it tastes pretty boozy, which limits what you can use it for. Great with cheese, but not so much on a PB&J. Maybe if you gently simmer the wine for a while before adding the lemon juice, sugar, and pectin it would boil off more alcohol and mellow the flavor? Something to try!
Curious as to why bottled lemon juice is required instead of fresh squeezed?
Bottled lemon juice is recommended because it has a guaranteed pH level, vs fresh lemon juice which can vary.
Happy jamming!
Can I use white wine as a sub?
You sure can! We actually have a White Wine Jelly, HERE that gives it a little umph of flavor.
We believe it cooks out most of the alcohol, but maybe not all of it.
Does the cooking process cook out the alcohol on this recipe?
Can you use dry Marsala and citric acid instead of lemon juice?
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.
Thank you!
Do u have a recipe for soda pop jelly using Pomona??