I have been on a canning rampage lately. And I recently made a unique Raspberry Wine jam that is awesome on several different levels.
First, Raspberry Wine jam does NOT call for a boatload of raspberries. Here in Michigan, we’ve pretty much reached the end of raspberry season. But you can make this jam anytime because it only calls for 1 cup of berries. I snagged some on sale at the grocery store for $2.
Second, you’ve never tasted jelly like this before. It’s bright and interesting, and would make a memorable gift (although you’ll be sorely tempted to keep it for yourself).
Third, while it does call for a fair amount of wine (2 1/2 cups per batch), you can save big by using a cheap boxed wine. That’s what I did; I spent $8 on a boxed dry white wine, and it turned out great. And I have more than enough to make several more batches.
So, ready to give this awesome recipe a look? It’s a cinch!
How to Make Raspberry Wine Jam
Important Note: You will need a jelly bag or cheesecloth for this recipe.
This recipe makes six 4-oz. jars. Recipe comes from my lovely Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today.
- 1 cup raspberries (you can also use sliced hulled strawberries)
- 2 1/2 cups dry white wine
- 3 1/2 cups granulated sugar
- 1 pouch liquid pectin
1. In large stainless steel saucepan or bowl, combine berries and wine. Crush berries and transfer to a dampened jelly bag or strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 1 hr. Measure 2 1/2 cups of berry wine.
Here’s what I rigged up for this step:
2. Meanwhile, prepare canner, jars and lids. (Time Saving Tip: I no longer put my lids in a separate pan to boil. When I’m preparing my jars I simply dump my lids in the main canner to use less gas and keep the heat in the kitchen down. I would not recommend doing this unless you have a magnetic lid tool, which is worth every single penny of the $3 I paid for mine).
3. Transfer berry wine to a large stainless steel saucepan. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 2 minutes. Remove from heat and quickly skim off foam.
4. Quickly pour hot jelly into hot jars, leaving 1/4 in. headspace. Wipe rim, center lid, and screw band down.
5. Place jars in canner. Bring to a boil and process for 10 minutes. Remove lid, wait 5 minutes, then remove jars, cool and store.
A Word on Taste…
I wish I could send you all samples of how amazing this turned out. This recipe is top-notch, and you’ll be pleasantly surprised at just how good it is. It is definitely a more sophisticated jam when compared to the strawberry and peach I’ve already made.
Ball suggests using this jam with cheese, or as a glaze for poultry or pork.
I’ve just been eating mine on my English muffins with a bit of cream cheese. And, shamelessly, straight out of the jar with a spoon.
It’s that good.
So far, I think it might be the most delicious thing I’ve canned, and I highly recommend you try it out! If you’re looking for some frugal but thoughtful holiday gifts, Raspberry Wine Jelly would more than fit the bill.
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