Merry Mulled Merlot Jam

Website Merry Mulled MerlotCreated and contributed by Carey Nash, Merry Mulled Merlot Jam is a low-sugar jam 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.

Carey says, “I developed this recipe right before the holidays to give out as special gifts. It is complex, robust, tart, gorgeous red, and perfect for holiday gifts!” We tried it, and Carey is absolutely right – delicious!

If you like this one, try Carey’s other creation: Strawberry-Jalapeno Jam.

Yield: 5 to 6 cups

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.

Merry Mulled Merlot Jam Ingredients

1 ¼ cups up to 2 cups sugar
3 teaspoons Pomona’s pectin powder
1 cup fresh cranberries, rinsed and picked over
3 cups Merlot (750 ml bottle, which contains about 3 ¼ cups)
2 cups peeled and coarsely chopped navel oranges
¼ cup lemon juice
3 packets Mulling Spice (see below)
2 teaspoons calcium water

Merry Mulled Merlot Jam Directions

1. 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 saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure sugar into a bowl and thoroughly stir pectin powder into the sugar. (Carey’s original recipe called for 2 cups sugar; at Pomona’s we used 1 ¼ cups sugar and it was just right for us.) Set aside.

3. In your jam-making pan, simmer 1 cup cranberries in 1 cup of Merlot until the cranberries soften and pop (about 10 minutes). Once they have popped, squish them all up with your wooden spoon.

4. When cranberries are squished, add the remaining 2 cups Merlot (drink any Merlot left in the bottle or add it to the jam – your choice!), 2 cups orange pieces, ¼ cup lemon juice, and 3 packets of Mulling Spices. Bring to a simmer and simmer for 10 minutes.

5. Remove Mulling Spice bags and add 2 teaspoons calcium water. Bring to a boil. Add pectin-sugar 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.

6. Taste and add more sugar if desired. If adding more sugar, stir for 1 min. more at full boil.

7. 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.

Enjoy any way you choose or try one of Carey’s serving suggestions:
Spread on cinnamon raisin toast.
Smear on a bagel with cream cheese.
Serve with mild cheese and crackers.
Top a pound, cheese, or angel food cake.
Add to thumbprint cookies.
Dress up your turkey sandwich.
Eat with a spoon directly from jar!

Note on Mulling Spice Packets: Carey says, “The ones I use are tea bags, so about a tablespoon of mulling spice in each packet. The brand I use is Martinelli’s, known for their non-alcoholic sparking juice.”

Alternative Mulling Ingredients & Directions

Alternative Mulling Ingredients
3 strips of orange zest, 2” wide, or equivalent (best to use an organic orange)
4 whole peppercorns
3 whole cloves
1 cinnamon stick
¼ of a whole vanilla bean

Alternative Mulling Directions
1. After measuring out 1 cup of Merlot to simmer the cranberries in, pour the rest of the bottle (should be a little more than 2 cups) into a saucepan.

2. Add above ingredients.

3. For vanilla bean, use a paring knife and slice the piece of vanilla bean in half lengthwise. Scrape out the seeds into the Merlot to be mulled and also add the vanilla bean pod itself to the mixture.

4. Bring covered mixture to a simmer and simmer covered for 5 minutes. Remove from heat and let stand, covered, 10 minutes. Strain through a fine mesh strainer into the pan with the squished cranberries.

5. Add remaining ingredients and follow steps above to finish making the jam.

Wbsite Jane Carlstrom Merry Mulled Merlot

 

Merry Mulled Merlot Photo by Jane Carlstrom

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Merry Mulled Merlot Jam

  1. This was a big hit among friends. The first batch was so good, I doubled the recipe for the second so I would have some for myself. As you noted, it is a lovely jam for gifts.

    • Hi Anne,
      Thanks so much for letting us know how much you and your friends like this jam. When I first made it, I just couldn’t stop eating it! And everyone I shared it with loved it also.

      Thanks for using Pomona’s — and happy jamming!

    • Hi Jane,
      The Merry Mulled Merlot Jam is wonderful. Unfortunately we haven’t made it with honey, only sugar, so I can’t give you a definitive answer to your question. In general, we say that 1 cup of sugar is “more or less” equivalent to 1/2 cup honey, agave, or maple syrup in sweetness. So, for example, if you were going to make the recipe with sugar and wanted to use 1-1/2 cups of sugar, you would convert that to 3/4 cup of honey. I think the best thing is to figure out first how much sugar you would use within the range given in that recipe, and then convert that to honey.

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