Sangria Jelly
Sangria Jelly is the ultimate accompaniment to any holiday cheese board. It’s made with signature sangria flavors such as cabernet wine, orange juice, and cinnamon. You’ll get the sweet and spicy taste of sangria with every bite. It’s the perfect treat to get you in the holiday spirit!
Ingredients
Instructions
Prep Your Jars
  1. Clean your jars with hot soapy water. Place the lids in a small sauce pan. Fill the pan with water and put it on the stove. Simmer the lids until needed. Now bring the water in your canning pot to a boil. Using canning tongs, carefully lower the jars into the canning pot on top of the canning rack and sterilize the jars in the boiling water for at least 5 minutes. Carefully retrieve the jars from the boiling water and place them on a cutting board until needed.
Prep The Wine Mixture
  1. In a large saucepot combine the wine, orange juice, orange slices, cinnamon stick, and pectin. Bring those ingredients to a boil, stirring frequently. Now add the sugar and stir until it’s completely dissolved. Bring the mixture back to a rolling boil. Stir the mixture constantly while it boils (hard) for 2 minutes. If the mixture starts to boil up, blow on it! Now, remove the mixture from the heat. If any foam floats to the top, skim it off.
  2. Fish out the cinnamon stick and orange slices. Discard them (or eat the oranges, I won’t judge). Ladle the hot wine mixture into the sterilized jars. Make sure to leave a 1/2 inch at the top. Wipe the rims of the jars off with a moist paper towel to ensure no wine mixture remains. Tighten the 2 piece lids over the jars.
Process The Sangria Jelly
  1. Bring the water in your canning pot back to a boil. Carefully lower the jars into the canning pot on top of the canning rack. Make sure there is at least an inch of water covering the jars. Cover the canning pot with the lid and boil and jars for 7 minutes.
  2. After the Sangria Jelly has been processed, carefully retrieve the jars from the boiling water. Place them on a wooden surface or a piece of cloth. You should hear the jars make a popping sound soon after they are removed from the water. Double check the lids to ensure they have a good seal. When you press the center of the lid it shouldn’t move.
  3. Let the jars sit for 12-24 hours. Then move to a cool, dark place.
  4. When you’re ready to eat the jelly, serve it with your favorite crackers and soft cheese. Cream cheese pairs amazingly with Sangria Jelly.
  5. Enjoy!
Recipe Notes

The majority of my mason jars are in storage. I found 2 small jars and 2 large jars. This mixture filled all 4 jars perfectly.

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