How to Make Raspberry Wine Jelly – Canning Recipe

by heather

My Raspberry Wine Jelly

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.

Ingredients:

  • 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:

Making the berry wine...

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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{ 8 comments… read them below or add one }

Kelly August 9, 2010 at 4:11 pm

I began canning two summers ago with some raspberry jam. It was the first thing I had ever done. My grandmother has a huge patch and I always loved getting that raspberry jam from her every year. I’m so excited to try this one out and give something back to her for once! Absolutely love this site!

Anne August 29, 2010 at 6:37 pm

I made this earlier today and it hasn’t set up. I followed the directions precisely. Do you think the altitude might play a role in how long you need to boil it after the pectin is added? I live at about 5000 ft above sea level. I make candy frequently, but am totally new to jelly and canning. Any suggestions? Can I open the jars, reheat it, cook it a hair longer and then bottle it again in new bottles?

ro August 31, 2011 at 7:28 pm

I live near Michigan and mine didn’t set following the instructions. Any clue?

heather September 1, 2011 at 6:25 am

Ro, I’m not sure why yours didn’t set. These instructions are almost identical to the instructions in Ball’s Complete Book of Home Canning. It’s not going to be as “solid” as a traditional jam, like raspberry or strawberry. Mine is a bit runny too, but it still should have some solidification. Is yours very liquidy, or did you get some gelling?

ro September 21, 2011 at 3:24 pm

Hi Heather,

Thanks for responding. Like water (or wine..LOL), no solidification at all. I’m disappointed but will try again a little later this season and will let you know how the batch turns out.

Thanks,
Ro

Lola December 18, 2011 at 4:39 pm

I just made this and mine is setting up fine. I got 4 pints and a small bowl that is already setting nicely. Great taste! Thanks for posting.

Lola December 18, 2011 at 4:42 pm

I just made this and it is setting up nicely! I got 4 pints and a small bowl that we’re already eating…and loving! The bowl has set up great so I’m confident the pints will be fine once they have cooled and sealed! Thanks for posting!

Tiffiny July 25, 2015 at 6:23 pm

Has anyone tried making double or triple of this recipe at one time? Were you able to do so no problem? I’m making these as wedding favours and will have to make a number of batches.

Thanks!

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