Equipment
Double boiler or heatproof bowl over saucepan
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Red wine (Burgundy or similar)
360 ml / 1½ cups
Lemon juice (bottled preferred)
30 ml / 2 tablespoons
Orange juice
60 ml / ¼ cup
Orange liqueur (e.g. Triple Sec)
30 ml / 2 tablespoons
Granulated sugar
600 g / 3 cups
Liquid pectin
1 pouch (85 ml / 3 oz)
Preparation
Combine liquids and sugar
In the top of a double boiler, combine wine, lemon juice, orange juice, orange liqueur, and sugar.
Dissolve sugar
Heat gently, stirring constantly, until sugar is fully dissolved (about 3–4 minutes).
Do not boil.
Add pectin
Remove from heat. Immediately stir in liquid pectin until fully incorporated.
Skim foam
Skim off any foam if present.
Fill jars
Pour hot jelly into hot, sterilized jars, leaving 3 mm / ⅛ inch headspace.
Seal and process
Wipe rims clean, apply lids and rings fingertip tight.
Process in a boiling water bath for 5 minutes.
Cool and check seals
Cool undisturbed for 12–24 hours and confirm seals.
A festive wine jelly with citrus and orange liqueur notes. Excellent with soft cheeses, charcuterie, or brushed onto cakes.