Jelly

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.

 

Yield: 4 to 5 cups

Ingredients

4 cups of any red wine you like
2 teaspoons calcium water
¼ cup lemon juice
3/4 cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

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.

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Directions

1) Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.

2) Measure wine into sauce pan.

3) Add calcium water and lemon juice and mix well.

4) Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5) 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).

6) 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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