Mulled Wine Jelly Recipe

by , on
Oct 30, 2019

A recipe for mulled red wine jelly, which can be water-bath canned. If you are new to canning, this is a great first recipe to try.

This jelly is a lovely Christmas recipe and makes a great holiday gift, and to that end, printable tags are available for free download. It is perfect on your Holiday Charcuterie Board or tucked into your next grilled cheese sandwich. Serve it alongside your pork, turkey, or chicken, tuck it into crepes, or top a panna cotta for a festive holiday dessert.

I have been ‘mulling’ (see what I did there!?) this recipe for well over a year. This time last year, our kitchen was knee-deep in post-hurricane repair, so a day of canning just wasn’t in the cards. Then Spring came, and then Summer, and I just couldn’t bring myself to make ‘Mulled Wine Jelly’ while it was 90° outside. I find that I am a seasonal cook; I want what is going on in my kitchen to mirror what is going on outside.

So, when our first ‘fallish’ day rolled around recently, I found myself happily ensconced in my kitchen whipping up several jars of this Mulled Wine Jelly.

How can I use wine jelly?

spooning mulled wine jelly onto Brie cheese and cracker

My initial thought for how to use this wine jelly best was to give it as gifts. While I love baking and giving cookies over the holidays, this Mulled Wine Jelly and a cracker is a nice alternative.

It is perfect on a Holiday Charcuterie Board. This red wine jelly is very colorful and festive and perfect for your holiday table and entertaining guests.

After making and tasting it, I realized that this jelly is really quite versatile! If you want to take your grilled cheese sandwich to the next level, try a little dollop of this jelly with a couple of pieces of Brie (yes…I know…it really is decadent!).

And elevate your pork, chicken, or turkey with a side of jelly. In fact, a bowl of this jelly will be sitting on our Thanksgiving table to be enjoyed with both Turkey and the rolls.

And then, there is the whole wine jelly dessert angle here! Imagine it topping a bowl of vanilla ice cream with chocolate and this jelly… or panna cotta. And what about tucked in a crepe, either for breakfast or dessert? Truly, the possibilities are endless!

substituting and reducing sugar in this mulled wine jelly

Sugar is important for the gelling of your jelly, not so much for its safety. You can substitute caster sugar for regular sugar; however, because it is so much finer than granulated sugar, it will dissolve quicker. You will want to stir the pot more frequently so that it doesn’t burn on the bottom of the pot.

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Clean Jars waiting to be filled with this mulled wine jam recipe

When I gift jars of preserves, I like to use these hexagonal jars and lids from PaperMart. The hexagon jar shape and plastisol-lined gold lids just make my jelly and red wine jam gifts just that much more ‘fancy’. I labeled the jars and stashed them in my pantry for gifting and enjoying over the next 2 months.

I will be happy to send you the PDF of these labels! Just click the button below or check out the Subscriber Benefits Library. Once I printed them on card stock, I used my 1 1/2 inch circle punch to cut them out. I like this gold bow wire as it holds the bow nicely and is easy to work with as well.

Click to receive a PDF of Mulled Wine Jelly Gift Tags
punching out labels for mulled red wine jelly

supplies i use for canning

Some of these links may be affiliate links and I may earn a small commission off of the sale of these products to help defray the costs of operating this site, but the price you are charged is not affected. You can see my full disclosure policy here.

While canning isn’t hard, it does require a few pieces of equipment to make the task much easier. These are the tools and equipment I use:

That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!

Mulled Wine Jelly on Brie and Cracker
Jar of jelly.

Mulled Wine Jelly

Yield: 7 6-ounce jars
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Processing Time: 5 minutes
Total Time: 1 hour 40 minutes

A recipe for Mulled Wine Jelly which is then water-bath canned. If you are new to canning, this is a great first recipe to try. This jelly makes a great holiday gift and to that end, printable tags are available for free download. It is perfect on your Holiday Charcuterie Board or tucked into your next grilled cheese sandwich. Serve it alongside your pork, turkey or chicken, tuck it into crepes or top a panna cotta for a festive holiday dessert.


  • 7 cups (1.5 liters) red wine (I used Cabernet Sauvignon)
  • Peel of 1 orange
  • 6-8 inches of cinnamon stick
  • 1 whole nutmeg, crushed
  • 8-10 cloves
  • 6 green cardamom pods (optional)
  • OR you could use 1/3 cup of mulling spice instead of the 5 previous ingredients.
  • Up to 1 cup of Brandy (as needed)
  • 3 1/2 cups of sugar
  • 1 pkg Sure Jell Premium Fruit Pectin (For Less or No Sugar Needed Recipes)


  1. Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance.
  2. Place a saucer with 3 spoons in the freezer
  3. Peel orange, ensuring that you don't get the bitter pith.
  4. Crush nutmeg and cardamom (if using)
  5. Place mulling spices in a mulling spice ball or wrap in cheesecloth.
  6. Combine wine and spices in a large pot and bring to a boil. Cover and simmer at very low heat for 1 hour.
  7. Your wine will evaporate at around 170°, so keep the temperature low and the pot covered. Some will still evaporate, which is fine as we account for that.
  8. At the end of the hour, remove the spices and measure your wine. You need 6 cups, so add enough brandy to get you to the 6 cups.
  9. Add the reduced wine back to the pot. Do not place over any heat yet.
  10. Measure out 3 1/2 cups of sugar. Remove 1/4 of a cup of the measured out sugar and combine it with the pectin in a small bowl.
  11. Add the sugar/pectin mixture to the wine and bring mixture to a full rolling boil stirring constantly until the wine cannot be stirred down. Do not over boil.
  12. Stir in remaining sugar and return to full rolling boil and boil for exactly 1 minute. Do not overboil.
  13. Using the spoons in your freezer, test for doneness at the 1-minute mark.

To Test For Doneness

  1. Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until the bottom of the spoon is cool
  2. If when you push it with your finger it wrinkles a bit it is done.

To Water Bath Process

  1. Spoon your jam immediately into hot jars, leaving 1/4 inch headspace
  2. Remove air bubbles and wipe the rim with white vinegar
  3. Center lid on the jar
  4. Screw band down until resistance is met, then increase to fingertip tight.
  5. Place jars in canner, making sure they are completely covered with water by 2". Add additional boiling water as needed to raise the water level.
  6. Cover canner and bring water to a gentle boil. Process for 5 minutes, adjusting time as necessary for elevation. (see notes)
  7. Remove jars and place upright on a rack to allow to cool completely.
  8. Refrigerate any jars that did not seal


This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.

Elevation Adjustments:

1,000 to 3,000 feet add 5 minutes

3,001 to 6,000 feet add 10 minutes

6,001 to 8,000 feet add 15 minutes

8,001 to 10,000 feet add 20 minutes

Nutrition Information:
Yield: 84 Serving Size: 1/2 ounce
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g

Did you make this recipe?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

If you like this Mulled Wine Jelly, you might also like… 

You can see all canning and preserving recipes here. This is my “go to” red wine jelly recipe. For a white wine jelly, check out this Jalapeño Sauvignon Blanc or Chardonnay Wine Jelly.

To refer back to how to make this Mulled Wine Jelly recipe in the future, bookmark this page or pin the following image.

Jars of Mulled Red Wine Jelly with cinnamon sticks and dried orange slices

Thanks again for spending a few minutes of your busy day with me today and I hope you enjoy this Mulled Wine Jelly recipe. If you make it, do pop back in and let us know if you enjoyed it. I welcome each and every comment that comes my way.

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Enjoy your Mulled Wine Jelly!

Until next time…


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  1. Chellie Schmitz

    October 30, 2019 at 5:17 pm

    This is perfect for the season! It looks delicious and would make a great gift. Thanks so much.

    • lynn

      October 31, 2019 at 9:09 am

      You are so welcome Chellie! I hope you enjoy it as much as we do!



  2. Sarah

    October 30, 2019 at 10:27 pm

    This recipe sounds delicious, I can think of a few things I want to try it with. You have so many great tips too! I love the idea of gifting this jelly in a jar, these hexagon jars are just perfect for a gift!

    • lynn

      October 31, 2019 at 9:10 am

      Thanks Sarah! And it really is so versatile and those jars make it a lovely gift!

  3. Kathleen

    October 10, 2022 at 9:13 pm

    Shockingly delicious! And I used as you suggested on a charcuterie board with some brie and crackers, people went bonkers!

    • lynn

      October 11, 2022 at 7:59 am

      It is really good with cheese, isn’t it?


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