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
If using sparking wine, allow it to become flat first.
- 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
- 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.
- 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 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.
- 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.