Mulled Red Wine Jelly A #DIY Holiday Gift

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 Orange

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 2 Cinnamon sticks
  • 1/2 tbsp Peppercorns, whole
  • 3 tsp Pomona's pectin, powder
  • 1 1/2 cups Sugar

• Beer, Wine & Liquor

  • 1 bottle Entwine cabernet

• Liquids

  • 2 tsp Calcium water

Found on thetomatotart.com

Description

Ingredients

• 1 bottle entwine Cabernet (divided)
• 2 cinnamon sticks
• 1 orange, thinly sliced
• 2 bay leaves
• ½ tablespoon whole peppercorns
• 1 ½ cups sugar divided
• ¼ cup lemon juice
• 2 teaspoons calcium water
• 3 teaspoons Pomona’s Pectin powder

Directions

• Prepare your jars and lids for canning. Prepare your water canner bath.
• Pour one cup of wine into a large saucepan over medium heat. Add cinnamon, orange, bay leaves, and peppercorns. Bring to a boil, the lower heat and simmer until liquid is reduced by half. Add remaining wine and ½ cup of sugar. Simmer for 10 minutes then strain through a fine mesh sieve. Return liquid to the saucepan; add calcium water and lemon juice and mix well.
• In a bowl, mix remaining sugar with pectin until thoroughly combined.
• Return the wine mix to a full boil. Add pectin and sugar, stirring vigorously for 1 to 2 minutes. You must keep stirring to dissolve the pectin all the way. Once the jam returns to a full boil, remove it from the heat.
• Fill sterilized jars leaving ¼ inch of headspace. Wipe rims clean and top with lids. Put filled jars in boiling water to cover and process for 10 minutes. Remove from water. Let jars cool all the way before checking seals. I usually leave them overnight. Any jars that are not well-sealed can be stored in the fridge for several weeks.

Nutrition