A recipe for mulled 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.
what can i do with wine jelly?
My initial thought for this jelly 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.
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 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 dessert angle of this Wine Jelly! 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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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.
Supplies I Use for Canning Pickled Cranberries:
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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 these Pickled Cranberries:
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!
- 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)
- Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance.
- Place a saucer with 3 spoons in the freezer
- Peel orange, ensuring that you don't get the bitter pith.
- Crush nutmeg and cardamom (if using)
- Place mulling spices in a mulling spice ball or wrap in cheesecloth.
- Combine wine and spices in a large pot and bring to a boil. Cover and simmer at very low heat for 1 hour.
- 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.
- 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.
- Add the reduced wine back to the pot. Do not place over any heat yet.
- 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.
- 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.
- Stir in remaining sugar and return to full rolling boil and boil for exactly 1 minute. Do not overboil.
- Using the spoons in your freezer, test for doneness at the 1-minute mark.
To Test For Doneness
- 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
- If when you push it with your finger it wrinkles a bit it is done.
To Water Bath Process
- Spoon your jam immediately into hot jars, leaving 1/4 inch headspace
- Remove air bubbles and wipe the rim with white vinegar
- Center lid on the jar
- Screw band down until resistance is met, then increase to fingertip tight.
- 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.
- Cover canner and bring water to a gentle boil. Process for 5 minutes, adjusting time as necessary for elevation. (see notes)
- Remove jars and place upright on a rack to allow to cool completely.
- 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.
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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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 Pin 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
If you like this Mulled Wine Jelly, you might also like…
You can see all canning and preserving recipes here. For another wine jelly, check out this Jalapeño Sauvignon Blanc or Chardonnay Wine Jelly.
To refer back to 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.
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Enjoy your Mulled Wine Jelly!
Until next time…
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