So, here is the other wine jam recipe I promised: Raspberry-Peach Sangria Jam. The white wine counterpart to the Merlot. The summer counterpart to the wintry mulled jelly. This Sangria jam is more similar to your typical fruit jam recipes, so if wine jelly makes you nervous, maybe this is a good recipe to try your hand. When I researched on the internet, there were many recipes for jam using the fruit remaining from sangria, which is a wonderful use of leftovers. However, most did not use wine for the liquid (presumably because it had all been drunk). But here, I wanted to showcase the wine. I subbed out most of the fruit juice for white wine, reducing the wine in order to concentrate the flavor. The citrus does wonders to carry that wine taste all the way through, while the fruit keeps this jam sweet enough for breakfast.
Raspberry-Peach Sangria Jam
- 1 1/2 c. white wine (I used Chardonnay I had on hand)
- 2 1/2 c. raspberries ( I used frozen that I thawed)
- 2 c. peaches, peeled and diced
- 1/2 c. of mixed (lemon, orange, lime) citrus–pulp only, reserve zest
- 1 Tbsp mixed zest of lemon, orange, lime
- Juice of one whole orange, 1/4 lemon and 1/4 lime
- 1/4 cup lemon juice
- 4 1/2 c. white granulated sugar
- 1 box/packet low-sugar pectin (I used low-suger because its what I had on hand. I cannot vouch for regular pectin, though I imagine it would work just fine)
- 1 tsp. butter
- Canning equipment: 2 large stock pots, 1 small saucepan, 6 8-oz (or 12 4-oz) canning jars + rings and lids, funnel, cooling rack, tongs
Pour wine into large pitcher. Add all fruit, juice, and zest to wine. Allow to sit at least 1 hour, up to overnight.
Prepare your canning equipment. I did not use a canning rack, but I did have canning tongs which are pretty essential. Mine look like this. Fill a large stock pot with water. Clean all of your canning supplies (jars, rings, lids, funnel, tongs) in hot soapy water and rinse thoroughly. Place jars and rings in water, making sure the water covers all supplies by an inch. Bring water to a boil, then turn down the heat and simmer for 10 minutes, then keep in hot water until ready to fill.
Meanwhile, strain wine into a small saucepan. Bring to a boil, then reduce heat and simmer until the liquid is reduced to 1/2 cup.
Once reduced, add all of the wine and all of the fruit/zest to the second large stock pot. Measure out your sugar. Remove 1/4 cup of sugar and mix it in a smaller bowl with the pectin. Heat wine and fruit mixture and use a potato masher or a wooden spoon to break down fruit pieces. Add pectin-sugar mixture to wine and bring to a boil. Once boiling, add the pat of butter (said to reduce foaming) and whisk in remaining sugar. Cook at a rolling boil for 2 minutes. Remove from heat and allow to cool slightly. I found that all of the foam disappeared after removing from the heat, but if you are worried about how pretty it will be in the jars, feel free to skim the foam.
Remove jars from water, drain. Turn up heat under water to bring to a boil. Fill jars with jam, leaving 1/4-1/2 in of space (called headspace). Make sure the rim of the jar is completely clean. Place the lids on the jars and screw on lids lightly, until they no longer move without any pressure. Place filled jars in boiling water and boil for 10 minutes. Remove jars from water and set to cool. Shortly after removing from water, you should hear a “pop” as the jar seals, and the center of the lid will be depressed. If the jar does not seal, reboil again for 10 minutes. (3 out of the 26 jars I made did not seal the first round, but did seal after the second boiling). Allow jars to cool completely before moving. After cooled, you can screw the rings on tightly.
Makes 6 8-ounce jars or 12 4-ounce jars of jelly.