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
2 Cups sangria wine
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
2 ½ Cups granulated sugar
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
3 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
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 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
Put some wax paper down on your workspace before you fill the jars for easy cleanup!
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
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
Never consume jelly if the seal pops up and down on the jarbefore 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