If you’ve ever wanted to turn your wine into a spreadable form, then this sangria wine jelly is for you. It’s perfect spread on all sorts of treats, and is really simple to make thanks to this microwave recipe. You can even sip on the leftover wine while you make it!
Why You’ll Love This Recipe
This recipe takes your favorite wine and turns it into a spreadable jelly! It’s delicious on crackers, toast, scones, and even as a cheesecake topper. Basically, anywhere you’d normally enjoy some fruit or jelly is a great place to use it.
The microwave shortcuts a lot of the work required where you’d normally need to stand over a stove, and I love making things easier!
If you choose to fully can the jelly, then you’re going to need a stove to seal your cans. However, you can make a small batch that’s stored in the fridge and use it within a week to avoid the canning process.
I also love that you can really use whatever wine you like! Sangria is a great choice because it’s sweet and naturally contains fruit flavors. However, most any red or burgundy wine, or fruit wine works, so choose your favorites.
Katie’s tip
If you want some different flavor profiles, then you can also learn how to make Microwave Peach Jam with fresh peaches (and a hint of whiskey)!
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Ingredients List
- 2 cups sangria wine
- 2 ½ cups granulated sugar
- 3-ounce pouch liquid fruit pectin (such as Certo)
special equipment note:
You will need some canning jars (such as Ball) to store your jelly in. It doesn’t matter what size – I’m using 4-ounce quarter pint jars. This recipe makes about 40 oz total so adjust the quantity of jars based on size. They are available at most grocery, farm, and hardware stores.
Ingredient Tips and Notes
- Any type of red, sangria, or fruit wine of your choice will work (it’s best if under 12% ABV but a little higher is fine), so choose your favorite! I’m using Capriccio sangria with flavors of pineapple, lemon, lime, grape, pomegranate, and orange
- You can use up to 3 cups of sugar if your wine is on the drier side (to try and balance the sweetness levels). Don’t try to use less than the recipe calls for, though, or the jelly won’t set right
- It’s important to note that I’m using liquid pectin for this recipe. You can use powdered, but you’ll need to adjust as follows: Add 1 heaping Tbsp powdered pectin and 1 Tbsp lemon juice to the wine before the first cook (and before adding the sugar). Then, you should be able to follow the rest of the recipe as normal
How to Make Sangria Wine Jelly in the Microwave
- Sterilize your jars (this is usually done by boiling the glass jars in a large pot for 10 minutes or if your dishwasher has a sterilize function that works as well)
- Place the wine into a large, microwave safe bowl
- Cook in the microwave on high for 4-5 minutes to bring the wine to a boil
- Add the sugar to the bowl, and stir until the sugar is completely dissolved
- Return the bowl to the microwave, and cook on high for another 4-5 minutes, until mixture boils again
- Remove the bowl from the microwave and immediately stir in the liquid pectin, mixing well
- Skim any foam that may have formed, and then use a ladle or a funnel to fill your sterilized jars, leaving about ½” of head space
- Make sure there is no jelly on the edge or rings (wipe it up if so) and then place the lid on the jar and screw on the band
- Invert the jars for a few seconds so that the hot jelly touches the lids
- Cool, then store in the refrigerator for up to a week
- Optional: To seal the jars, place them into a large stock pot (not touching) and cover them with about 1” of water. Bring to a boil, and cook for 10 minutes at a boil. Use jar tongs or similar to remove them from the boiling water and place on a towel covered rack. You should hear popping sounds shortly thereafter, as the lids vacuum seal. Allow them to fully cool, then tighten the rings and store in a cool, dark place for up to 6 months
What to Use Wine Jelly With
Sangria wine jelly is fruity, sweet, and slightly tangy, making it incredibly versatile. Spread it on breakfast favorites, pair it with cheese and charcuterie, use it as a glaze for meats, or swirl it into your favorite desserts. Anywhere you want a fruity touch or a little sweetness to balance something savory or spicy, this jelly works beautifully!
Breakfast & Brunch
- Buttery crackers: A simple way to enjoy the jelly on its own or with cheese
- Toast: Spread it on warm toast for an easy sweet breakfast
- Scones: A fruity alternative to traditional jam. I like it on my Air Fryer Blueberry Scones!
- Biscuits: Sweet jelly makes a delicious contrast to buttery biscuits
- Pancakes: Spoon it over pancakes in place of syrup or alongside butter
- Crepes: Use it as a sweet filling with whipped cream, mascarpone, or fresh fruit
- Oatmeal: Swirl in a spoonful for a fruity burst of flavor
- Yogurt: Layer it into Greek yogurt with granola and fresh fruit
- Cottage cheese: The creamy, tangy cheese balances the sweetness beautifully
- Rice pudding: Add a spoonful on top for a fruity finish
- PB&J: Swap traditional grape or strawberry jelly for a grown-up sangria-inspired version. You can even turn it into an Air Fried PB&J sandwich for a toasty twist!
Cheese & Charcuterie
- Baked brie: One of the best pairings for wine jelly, especially with nuts or puff pastry. Use it in place of the cranberry jam in my Air Fryer Cranberry Brie Bites!
- Goat cheese: Tangy, creamy goat cheese is a fantastic contrast to the sweet fruit.
- Cream cheese: Spread together on crackers or toast for an easy appetizer.
- Sharp cheddar: The salty, savory cheese balances the fruity jelly.
- Charcuterie board: Serve alongside cured meats, cheeses, crackers, nuts, and fresh fruit
- Grilled cheese or panini: Add a thin layer of jelly for a sweet-and-savory twist!
Meat & Savory Dishes
- Ham: Use it as a glaze for baked or air fryer ham (like my Air Fryer Ham Steak) for a fruity, wine-inspired finish!
- Chicken wings: Mix it into a glaze for sweet, sticky wings with a little tang
- Roasted chicken: Brush it over chicken during the final minutes of cooking
- Pork tenderloin: A fruity glaze complements the rich, savory pork beautifully
- Pork chops: Add it as a finishing glaze or serve it alongside the meat
- Turkey: A fun alternative to cranberry sauce for holiday meals!
- Barbecue sauce: Stir some jelly into your favorite BBQ sauce for extra sweetness and fruity flavor!
- Spicy foods: The sweetness helps balance spicy chicken, sausage, or other dishes with a little heat
Desserts & Sweet Treats
- Cheesecake: Spoon it over a slice as a fruity topping
- Ice cream: Drizzle it over vanilla, chocolate, or cheesecake ice cream
- Cake filling: Layer it between cake layers for a fruity surprise. Check out my Box Cake Hacks for more great ways to upgrade your cake!
- Cookie filling: Use it between sandwich cookies or thumbprint cookies
- Muffin filling: Add a spoonful to the center of muffins before baking. My Raspberry Sour Cream Muffins would be a great option!
- Chocolate cake: The fruity wine flavor makes a delicious contrast to rich chocolate
- Pound cake: Serve it alongside or spoon it over slices of buttery pound cake
- Bread pudding: Warm spices and fruity jelly make a cozy combination
- Danishes: Use it as a filling for an easy fruit-and-cheese Danish. Try it instead of (or in addition to) the peaches in my Air Fryer Cheese Danish recipe!
Recipe FAQs
Does Wine Jelly Have Alcohol?
Much of the alcohol cooks out during the process of making the jelly. However, there will be some residual alcohol so it’s not entirely alcohol free.
So, it’s not recommended to serve wine jelly to minors. However, your morning toast shouldn’t be enough to create a buzz.
Does Wine Jelly Need to Be Refrigerated?
Wine jelly needs to be refrigerated if it is not fully sealed during the canning process. It may stay in the refrigerator for use for up to a week.
Even sealed jelly, once the seal is broken, should be stored in the refrigerator for use.
Does Wine Jelly Go Bad?
Yes, like any jam or jelly, wine jelly does eventually go bad. Generally, this is after a week when stored in the refrigerator, or after about 6 months if canned and stored.
Never eat canned jelly if the seal pops up and down when pressed before opening. Look for discoloration or strange odors as well to determine if it has gone bad.
How Long Does Jelly Take to Set With Alcohol?
Generally, jelly takes 4 to 6 hours to set with alcohol. However, the higher the alcohol content the longer it may take, with 24 hours being possible.
If your jelly has not set after 24 hours, that typically means that it’s not going to. Feel free to use it as a nice sauce, though.
Tips For the Best Sangria Jelly
- Put some wax paper down on your workspace before you fill the jars for easy cleanup!
- If you’re fully canning them, you can use the same water for boiling additional batches of jars. Just make sure to top off the water if it’s not high enough, and don’t put cold jars in hot water (they should still be warm from when you filled them)
- The seals of the jars typically pop in about 30-60 seconds after removing from the boiling water. However, sometimes you’ll get a stubborn one that will go after a few minutes. If you get one that won’t seal, you can reboil it and try again, or just pop that one in the fridge for immediate use
- Cooking times are based on a 1000W microwave. If yours is higher or lower times may vary slightly. I just watch through the window to see when it boils so it should be easy to adjust as needed
Storage and Presentation Tips
- If you do not fully seal the jars, then the wine jelly should be stored in the refrigerator and consumed within 1 week
- For boiled and sealed jars, they may be stored in a cool, dark place for up to 6 months. Refrigerate after you pop the seal on one and consume within a week
- Tie festive ribbon around the jars to give as gifts!
- Never consume jelly if the seal pops up and down on the jar before opening, as this indicates a bad seal and presence of bacteria is likely
Final Thoughts
This sangria wine jelly is so simple to make thanks to your microwave! Of course, you can boil it on the stove as well if that’s what you prefer, but I hate having to stand and stir constantly.
If you’re afraid of canning, you can just pop a batch into a sterilized jar and store it in the fridge for use this week. However, it’s a great time to try something new and seal them up to enjoy for months!
This recipe is very easy to make, and perfect for a complete canning novice. If I can do it, you can too!
Katie’s tip
If you’re looking for more wine recipes, check out my super easy Microwave Mulled Wine for a festive holiday treat that comes together in minutes!
Easy Sangria Wine Jelly Recipe (Microwave Method)
Equipment
- Canning jars and lids (to hold 40 ounces worth)
- Large pot for boiling jars (optional; only if sealing jars)
Ingredients
- 2 cups sangria wine
- 2 ½ cups granulated sugar
- 3 ounce pouch liquid fruit pectin (such as Certo)
Instructions
- Sterilize your jars (this is usually done by boiling the glass jars in a large pot for 10 minutes or if your dishwasher has a sterilize function that works as well)
- Place the wine into a large, microwave safe bowl. Microwave on high for 4-5 minutes to bring the wine to a boil2 cups sangria wine
- Add the sugar to the bowl, and stir until the sugar is completely dissolved. Return the bowl to the microwave, and cook on high for another 4-5 minutes, until mixture boils again2 ½ cups granulated sugar
- Remove the bowl from the microwave and immediately stir in the liquid pectin, mixing well3 ounce pouch liquid fruit pectin
- Skim any foam that may have formed, and then use a ladle or a funnel to fill your sterilized jars, leaving about ½” of head space. Add some wax paper or similar under the jars to catch drips for easier cleanup!
- Make sure there is no jelly on the edge or rings (wipe it up if so) and then place the lid on the jar and screw on the band. Invert the jars for a few seconds so that the hot jelly touches the lids. Cool to room temperature, then store in the refrigerator for up to a week
- Optional: To seal the jars, place them into a large stock pot (not touching) and cover them with about 1” of water. Bring to a boil, and cook for 10 minutes at a rolling boil. Use jar tongs (or similar) to remove them from the boiling water and place on a towel covered rack. You should hear popping sounds shortly thereafter, as the lids vacuum seal. Allow them to fully cool, then tighten the rings and store in a cool, dark place for up to 6 months
Notes
- Any type of red, sangria, or fruit wine of your choice will work (it’s best if under 12% ABV but a little higher is fine), so choose your favorite! I’m using Capriccio sangria with flavors of pineapple, lemon, lime, grape, pomegranate, and orange
- You can use up to 3 cups of sugar if your wine is on the drier side (to try and balance the sweetness levels). Don’t use less than the recipe calls for, or the jelly won’t set right
- I’m using liquid pectin for this recipe. You can use powdered, but you’ll need to adjust as follows: Add 1 heaping Tbsp powdered pectin and 1 Tbsp lemon juice to the wine before the first cook (and before adding the sugar). Then, you should be able to follow the rest of the recipe as normal
- If you’re fully sealing the jars, you can use the same water for boiling multiple batches. Just make sure to top off the water if it’s not high enough, and don’t put cold jars in hot water (they should still be warm from when you filled them)
- The seals of the jars typically pop in about 30-60 seconds after removing from the boiling water. However, sometimes you’ll get a stubborn one that will go after a few minutes. If you get one that won’t seal, you can reboil it and try again, or just pop that one in the fridge for immediate use
- Cooking times are based on a 1000W microwave. If yours is higher or lower times may vary slightly. I just watch through the window to see when it boils, so it should be easy to adjust as needed
- Never consume jelly if the seal pops up and down on the jar before opening, as this indicates a bad seal and presence of bacteria is likely
- Exact nutritional values will vary based on brand and flavor of ingredients, and quantity consumed (a serving is 1 Tbsp), so please consider this a guideline only
Nutrition
