Spicy Red Wine Jelly With Pectin Recipe
Discover the simplicity behind our gourmet small-batch wine jelly recipe. Despite its sophisticated profile, our homemade red wine jelly is surprisingly easy to make. While we designed this savory jelly recipe for canning, you can skip the processing step and keep it as a refrigerator wine jelly for about a year.
Equipment
- large pot with a heavy bottom
- wooden spoon or silicone spatula
- potholders, oven mitts, trivets for hot dishes
Ingredients
- 16 oz red wine (500 ml)
- 1 ½ cups sugar
- ½ package of 1.75 oz fruit pectin (25 g)
- 1 orange peel only
- ½ tsp cinnamon ground
- ½ tsp chipotle powder
Instructions
Prepare Ingredients:
- Peel the orange with a vegetable peeler or sharp knife.
- Mix sugar, pectin, cinnamon, and chipotle. Set aside.
Cooking the red wine jelly:
- In a heavy-bottomed pot, mix orange peel with measured red wine. Bring to a boil on medium heat, boil for 5 minutes.
- Turn off heat, let the peels steep in the hot wine for 1 hour.
- Add spiced sugar and pectin mixture to the wine. Mix well.
- If you do not want orange peel in your jelly, remove it from the jelly mixture at this step.
- Return the pot to medium heat, bring to a boil again, and boil for 5 more minutes.
- Perform a chilled plate test for your jelly. If the thickness of the jelly isn't right, boil it for another 5 minutes.
- Pour piping hot jelly mixture into prepared jars.
- Process the jelly using your preferred canning method or refrigerate without canning. Use sterilized glass jars with tight-fitting lids for either of the options.
Notes
The specified in this jelly recipe quantity of ingredients should yield enough of jelly to fill two 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jelly doneness.