glass of white wine on a wooden coffee table

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


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


  • 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.

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  1. Burns Wattie
    | Reply

    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

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