Mulled Wine Jelly Recipe

Easy to Make Mulled Wine Jelly Recipe. This wine jelly can be water bath canned for shelf storage or refrigerated.

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 Do You Use Wine Jelly?

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 crackers is a nice alternative.

It is perfect on a Holiday Charcuterie Board. The 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 mulled wine jelly will be sitting on our Thanksgiving table to be enjoyed with both turkey and 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!

Ingredients in Mulled Wine Jelly

• 7 cups (1.5 liters) red wine (I used Cabernet Sauvignon): Why Cabernet? It’s rich and full-bodied, which makes for a bold jelly. But if you’re a Merlot or Pinot Noir fan, go for it.
• Peel of 1 orange: Using the peel adds a subtle citrusy kick without turning your jelly into a mimosa. Just be sure to avoid the bitter white pith.
• 6-8 inches of cinnamon stick: Sticks impart a gentler flavor than ground cinnamon, and you won’t get that sandy texture ground cinnamon can sometimes leave.
• 1 Whole Nutmeg, crushed: Nutmeg has a warm, slightly sweet and nutty, maybe even a smidge spicy flavor.
• 8-10 Whole Cloves: They pack a punch, so 8-10 should be enough to add complexity without overpowering the jelly.
• 6 green cardamom pods (optional): It’s citrusy, but also has earthy and spicy undertones. Some even say it’s a little minty or herbal.

• OR 1/3 cup of Mulling Spice: If you’re pressed for time or just can’t be bothered to measure out individual spices, a premixed mulling spice is your BFF.

• Up to 1 cup of Brandy (as needed): It amps up the warm, boozy goodness of the mulled wine. But you can leave it out if you want to tone down the alcohol.
• White Sugar: Granulated sugar is standard here.
• Sure Jell Premium Fruit Pectin (For Less or No Sugar Needed Recipes):This is the thickening agent that turns your spiced wine into jelly magic. Make sure to get the one specified for less or no sugar needed recipes.

Substituting and Reducing Sugar in 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 more quickly. You will want to stir the pot more frequently so that it doesn’t burn on the bottom of the pot.

You shouldn’t reduce the amount of sugar given in the recipe as it is needed for getting to the gel state. As it is, we are using a Reduced Sugar Pectin.

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.

Giving These Jars of Jelly as Gifts

I used these hexagonal jars and lids from PaperMart. The hexagon jar shape and plastisol-lined gold lids just make my jelly gifts just that much more ‘fancy’. I labeled the jars and stashed them in my pantry for giving and enjoying over the next several 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.

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.

Print

Ingredients

• 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)

Instructions

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

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ball Complete Book of Home Preserving
• 
  Kitchencraft Home Made Stainless Steel Maslin Pan With Handle, 9 Litre
• 
  Küchenprofi 18/10 Stainless Steel Funnel with Filter
• 
  New Norpro 606 Magnetic Canning Jar Lid Wand Lifter Removing Tool Sale
• 
  NORPRO 591 Canning Bubble Popper/Measurer, Green
• 
  Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
• 
  The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
• 
  Ball (2 Packs) Wide Mouth Half Pint Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN

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.

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.

If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here.  I usually send out 1 email a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!

When you subscribe to Nourish and Nestle, be assured that we will only use your email address to send you emails that will keep you up to date with the latest news and content on the site. In addition, you will have access to my growing library of knit patterns, crochet patterns, as well as other printables. This library will continue to grow, so check back often.

Did you know that you can access many of the products I refer to in all of my posts on my Nourish and Nestle Amazon Page? You can access it here.

So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.

Enjoy your Mulled Wine Jelly!

Until next time…

Hugs,

Nourish and Nestle receives compensation, including free product, for support of PaperMart and its products.

Thanks for making my day by SHARING!!