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This Easy Low Sugar Wine Jelly recipe is a joy to make, and its earthy, not-too-sweet flavor enhances everything from cheese plates to turkey sandwiches.


makes 3 1/2 cups

Total time

0 minutes


  • 1 (750 ml) bottle red wine, I used Merlot
  • 10 cardamom pods (optional)
  • 1 (1.75 ounce) box of Sure-Jell for Less or No Sugar Needed Recipes (


  1. Pour your bottle of wine into a heavy bottomed pot.
  2. Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.
  3. Strain the cardamom from the wine and return the wine to the pan.
  4. Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.
  5. Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.
  6. Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.
  7. Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, I don't recommend freezing.

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