Mulled Wine Jelly Recipe: A Taste of France in a Jar

And, of course, every time the air seems to start getting crisp, with the advent of the autumn season, it always blazes with vibrant leaves patterning the streets-my mind often conjures up a oneiric tour of some beautiful vineyard amidst some strikingly beautiful countryside in France.

Fresh in my mind’s eye was how intensively the sun shone down on the seemingly endless lines of plush grapevines in front of me.

Topped with wine, rich in earthy fragrances, the air was filled with it, slowing the maturation process in large, traditional oak barrels-invitingly nostalgic in all ways.

It was on one of those refreshing evenings that this great tradition – a signal for the beginning of the harvest-the owner himself served us hot spiced wine. That night, that unforgettable night, was an inspiration for this delectable mulled wine jelly-to capture in warmth and flavor that unforgettable moment, which can be savored in a delightful form throughout the year.

This delightful recipe takes all the depth, richness, and spice of mulled wine and creatively turns it into an authentically luscious jelly. The resulting texture is weighted perfectly-neither too runny to lose its form, nor too firm in toughness to spread easily, but easily just right to spread an ample amount on toast, spoon over delectable desserts, or serve up with your favorite selection of cheeses. With every spoonful, there’s that cozy, enchanted vineyard evening spent in delightful company.

Serving Information

• Servings: Makes about 4 small jars (roughly 400 ml)
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: Approximately 40 per tablespoon

Emma’s Advice

• Choosing the Wine: Go for a full-bodied red wine to ensure the flavor doesn’t get lost during the simmering process. Dry wines with strong fruity notes like Merlot or Shiraz work wonderfully.
• Consistency: If you prefer your jelly a bit firmer, you can boil it for an additional minute after adding the pectin. Keep testing the set until you achieve the desired texture.
• Sterilizing Jars: To sterilize jars, wash them with hot soapy water, then place them in a 180°C (350°F) oven for 10 minutes. Pour in the jelly while the jars are still warm to ensure proper sealing.

Serving Recommendations

• Richly redolent of mulled wine, this lovely jelly is a delicious breakfast-time treat when spread on fresh, crusty bread-or even on warm toast.
• Serve it then with an artistically prepared cheese plate: with soft cheeses, such as Brie or Camembert, it marries amazingly with these spicy and fruity notes, enhancing the tasting experience.
• Serve warm over fresh waffles or fluffy pancakes, or even over the very rich chocolate cake for that other layer of warmth and flavor that completely makes the meal.
• Stir a spoonful into your oatmeal or yogurt for a fresh, seasonal twist in flavor.

A Great Sweet Sip

This delightful Mulled Wine Jelly is so much more than a random condiment thrown into a meal; in fact, the way to savor and appreciate all those rich, complex flavors one would normally associate with the French vineyards’ magic, no matter where one may be.

Every jar full of this mouth-watering jelly will no doubt remind one of well-valued minutes and the comfort of that warmth from that cozy evening given to spiced wine under the twinkling stars of the night.

Hope this recipe will take you to that picturesque moment, and I’d very well like to hear about the different ways you’ll enjoy and present your homemade Mulled Wine Jelly!

Wow, show me your amazing creations in the comments section below! If you give it a try, please do mention me on your social media!

Mulled Wine Jelly: A Taste of France in a Jar

Recipe by EmmaCourse: Cake Ideas

Servings

400 ml

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

40 per tablespoon

kcal

Ingredients

• 750 ml (1 bottle) dry red wine (a Merlot or Cabernet Sauvignon works beautifully)

• 1 large orange, zest and juice

• 2 cinnamon sticks

• 4 whole cloves

• 1 star anise

• 500 g (2 ½ cups) granulated sugar

• 1 pouch liquid pectin (85 ml)

• 1 tablespoon lemon juice

• Optional: 1–2 tablespoons brandy (for an extra kick)
  

Steps

• Step 1: Prepare the Wine
  Pour the red wine into a large saucepan. Add the orange zest and juice, cinnamon sticks, cloves, and star anise. Bring the mixture to a simmer over medium heat, allowing the spices to infuse the wine for about 10 minutes. Be sure not to boil the wine, as you want to keep the flavors intact.
• Step 2: Add the Sugar
  After simmering, remove the pan from heat and strain the spiced wine to remove the spices and zest. Return the wine to the pan, add the granulated sugar, and stir until fully dissolved.
• Step 3: Add Pectin and Lemon Juice
  Stir in the lemon juice. Bring the mixture back to a boil, then stir in the liquid pectin. Boil the mixture vigorously for 1–2 minutes, making sure the jelly reaches a proper consistency. If you’re using brandy, now’s the time to add it in.
• Step 4: Check the Set
  To test if the jelly is ready, place a spoonful on a chilled plate and let it cool for a minute. Push it gently with your finger—if it wrinkles slightly, it’s set. If not, let it boil for another minute and test again.
• Step 5: Jar the Jelly
  Once the jelly reaches the perfect consistency, pour it into sterilized jars while still hot. Seal tightly and allow to cool completely. The jelly will continue to firm up as it cools.