Red Wine Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
Ingredients
- 4 cups red wine any red wine you like
- 2 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- 3/4 cup up to 2 cups sugar
- 3 teaspoons 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 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.
- 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 into sauce pan.
- Add calcium water and lemon juice 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-sweetener 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. Remove cinnamon stick (if using).
- 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.
Ben
We had a bottle of barbera that was a bit old and slightly oxidized, so instead of dumping it we decided to try making jelly with it. We didn’t have a lot, so we skipped the full canning step, opting to just eat it quickly. When making it, we really thought it wasn’t going to thicken up, but it’s a perfect texture, as always when we follow the Pomona’s recipes!
Our one complaint is that it tastes pretty boozy, which limits what you can use it for. Great with cheese, but not so much on a PB&J. Maybe if you gently simmer the wine for a while before adding the lemon juice, sugar, and pectin it would boil off more alcohol and mellow the flavor? Something to try!
Epicleora
Curious as to why bottled lemon juice is required instead of fresh squeezed?
Shelby Collings
Bottled lemon juice is recommended because it has a guaranteed pH level, vs fresh lemon juice which can vary.
Happy jamming!
Monica Strohhaecker
Can I use white wine as a sub?
Shelby Collings
You sure can! We actually have a White Wine Jelly, HERE that gives it a little umph of flavor.
Shelby Collings
We believe it cooks out most of the alcohol, but maybe not all of it.
Stacey
Does the cooking process cook out the alcohol on this recipe?
Linda Frucchione
Can you use dry Marsala and citric acid instead of lemon juice?
Shelby Collings
Hello Linda,
You should be able to use dry Marsala instead of red wine, though we have never done this substitute before.
Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/4 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons). Citric Acid lowers pH and imparts tartness to the fruit mixture, but it doesn’t add a particular flavor.
Linda Frucchione
Thank you!
Sandra Hom
Do u have a recipe for soda pop jelly using Pomona??