Sharing this recipe for a 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.
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 came 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.
My initial thought for this jelly was to give it as gifts and use it in our Holiday Charcuterie Board. However, 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 the jelly. In fact, a bowl of this jelly will be sitting on our Thanksgiving table to be enjoyed with both the Turkey and the rolls.
And then, there is the whole dessert angle of this Wine Jelly! Imagine it topping a bowl of vanilla ice cream or panna cotta? And what about tucked in a crepe, either for breakfast or dessert. Truly, the possibilities are endless!
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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 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.
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 used to make this Jelly and all my preserves.
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!
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
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
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You can see all canning and preserving recipes here or you can go to the individual recipes below.
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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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