Holiday Merlot Jelly

Holiday Merlot Jelly

Dress up any holiday charcuterie board or cheese and cracker platter with this sophisticated jelly. Or, just serve it with a spoon and go to town!
Author: Sharon McCormick


  • 2 cups Merlot Wine
  • 2/ 3/4 cups White Sugar
  • 2 pouches Liquid Pectin
  • pinch cayenne pepper
  • 1 cinnamon stick
  • ½ tsp whole cloves
  • 1 tsp whole allspice


  • Prepare canner, jars and lids.
  • In large pot mix wine with spices and let sit 15 minutes or longer. Add sugar bringing to a full rolling boil over high heat, stirring constantly.
  • Strain or remove spices.
  • Stir in pectin. Return to a boil and cook for exactly 1 minute.
  • Remove from heat and skim off any foam.
  • Pour into hot, clean jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims clean. Affix lids and bands.
  • Process for 20 minutes (adjusted for Calgary altitude)
  • Let stand, undisturbed, for 24 hours so jelly will set.