Pomegranate Wine Jelly
Elevate your breakfast spreads and charcuterie boards with the luxurious sweetness of Pomegranate Wine Jelly—an indulgent recipe that combines the tangy vibrance of pomegranate juice with the bold, fruity notes of dry red wine. This homemade jelly strikes the perfect balance between tart and sweet, thanks to a harmonious blend of granulated sugar and the natural acidity of the ingredients. Enhanced with powdered fruit pectin for a flawless set and a touch of butter to reduce foaming, this glossy preserve is both a feast for the eyes and the palate. Whether paired with creamy cheeses, drizzled over desserts, or simply spread on warm toast, this quick-to-make jelly, with just 15 minutes of prep time, adds a gourmet twist to everyday meals. Plus, its extended shelf life makes it a sophisticated gift idea for any occasion!
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Recipe Information
Ingredients
- 2 cups Pomegranate juice
- 1 cup Dry red wine
- 3 cups Granulated sugar
- 1.75 ounces Powdered fruit pectin
- 0.5 teaspoons Unsalted butter
Instructions
In a large, heavy-bottomed pot, combine the pomegranate juice and wine. Set the pot over medium-high heat and bring to a gentle simmer.
In a separate small bowl, mix the powdered fruit pectin with 1/2 cup of the granulated sugar. Stir this mixture into the pot with the liquids, whisking until fully dissolved.
Add the butter to the pot to help reduce foaming as the jelly cooks.
Increase the heat to high and bring the mixture to a full rolling boil, stirring constantly.
Once boiling, stir in the remaining sugar all at once. Continue stirring and allow the mixture to return to a full rolling boil.
Boil the mixture vigorously for 1 minute, stirring constantly, then remove the pot from the heat.
Use a spoon to skim off any foam from the surface of the jelly.
Ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean and secure the lids tightly.
Process the jars in a boiling water bath for 10 minutes if you intend to store them long-term. Otherwise, let them cool fully before refrigerating.
Allow the jelly to set for at least 12 hours before serving. Store in the refrigerator for up to 3 weeks or in a cool, dark pantry for longer if properly canned.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 702.1 g | 255% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 673.6 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
