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Zinful Mulled Wine Jelly

750 mL (1 standard bottle) Zinfandel (Sangiovese or Zinfandel works) 

 cup cherry juice


2 Teaspoons Mulling Spice "bouquet de garnis" 

   10 Whole cardamom seeds (decorticated)

   1 Tablespoon whole cloves

   1 ½ Tablespoons allspice berries

   1 Teaspoon dried valencia orange peel

   1 Tablespoon pink peppercorns 

3 2" cinnamon sticks


½ Cup fresh lemon juice


2 oz (3 tbsp) pectin powder

2 cups white sugar


SPECIAL TOOLS:  Copper-bottom sauce pot

                                 Fine mesh strainer

                                 Cans, lids and rings

                                 Canning tools kit, Canning boiler vessel

                                  

Yield - 4 or 5 Half-pints



Bring wine and cherry juice to a simmer and add mulling spice bouquet de garnis and cinnamon sticks.  Let it simmer 1 minute then turn heat to low and let it sit to collect flavor 10 minutes.  remove spice packet and cinnamon sticks.


Add lemon juice and return wine mixture to a boil then turn down to medium low.  Combine pectin with 1  cup sugar then add, stirring vigorously until pectin and sugar dissolves.  Add remaining sugar and stir to dissolve then turn up heat to boil vigorously for 1 minute.  Remove from heat and skim off any foam that forms.


Ladle your hot mixture into prepared ½ pint jars, leaving ½" of head space.  Process 5 minutes in boiling water.


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