Name: Red Wine Jelly
Total time: 13 h 15 min
Ingredients: 1½ cups sugar; 5 tablespoons Sure-Jell for Less or No Sugar Needed Recipes; 1 (750-ml) bottle full-bodied red wine; 2 sprigs fresh thyme; 1 tablespoon black peppercorns; 2 star anise pods; ¾ cup water

Why This Recipe Works

First, we steeped complementary spices in the wine; thyme, star anise, and peppercorns added just the right depth. We added a little sugar and relied on low-sugar pectin to help our jelly set. By using pectin we only needed to boil the mixture for a couple of minutes, so the complex flavors of the wine were retained in the finished jelly. One difference between this jelly and most others is the high acid content of the wine. A little acid is necessary to help jelly set, but too much can inhibit the set. We found that we needed to boil the jelly with the pectin for a full 2 minutes (rather than the standard 1 minute) to ensure a consistent set with the high-acid wine. You don't need to spend a lot of money on wine for this jelly as long as it's a full-bodied variety or blend; we had good luck using Merlot and Cabernet Sauvignon.

Before You Begin

Do not substitute other brands of low-sugar pectin for the Sure-Jell.

Instructions

Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Whisk ¼ cup sugar and Sure-Jell together in bowl; set aside. Bring wine, thyme, peppercorns, and star anise to boil in large saucepan over medium-high heat. Cover, remove from heat, and let steep for 20 minutes. Strain wine into bowl, discarding solids; return wine to clean pot.

Add water and Sure-Jell mixture and bring to boil over high heat, whisking constantly. Add remaining 1¼ cups sugar and bring to vigorous boil, whisking constantly. Once boiling, cook for 2 minutes, whisking constantly. Remove pot from heat and skim foam from surface using large spoon.

Meanwhile, place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jelly into hot jars, leaving ¼ inch headspace.

For short-term storage: Let jelly cool to room temperature. Cover, refrigerate, and let set for 12 to 24 hours. Serve. (Jelly can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored in cool, dark place for up to 1 year.)