White Wine Jelly
White Wine Jelly is a low-sugar cooked jelly made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.Yield: 2 to 3 cups
Notes
If using sparking wine, allow it to become flat first.
Ingredients
- 1½ cups Chardonnay or White Zinfandel or any blush or white wine
- ½ cup orange juice
- 1 teaspoon calcium water see step #1
- 2 Tablespoons lemon juice bottled
- ½ teaspoon grated orange peel optional
- ½ cup sugar up to 1 cup
- 1 teaspoon 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 ofPomona’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 and orange juice into sauce pan.
- Add calcium water, lemon juice, and grated orange peel (if using), 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-sugar mixture, stirring vigorously for 1 minute 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 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.
Hi!
I need a little advice here. I used a variation of this recipe to make (what will be) an amazing hot red wine wild onion jelly. The trouble is that my scaling up did not go as planned. I have to redo the whole batch.
So… the bottom line is … I need to set 3.5 litres of quite acidic product (red wine, maple syrup, lemon juice. What would you suggest as my ballpark amounts for the pectin powder and calcium water?
Thanks so much
Burns Wattie