This mulled wine jelly turns 750 ml of red mulled wine into 4 jars of 200 ml each, with a beautifully vivid red colour. Made with 500 g jam sugar 2:1, 50 ml Cointreau and the juice of one orange. In the Thermomix® the whole process takes exactly 20 minutes: 8 minutes at a rolling boil, where the pectin in the jam sugar sets the liquid, and the Cointreau brings an orange note that complements the classic mulled wine spice blend perfectly. Filled while hot, the jelly keeps for 6 months in the cupboard.
We give this jelly as gifts in 200 ml jam jars with a festive label. It works on bread, rolls or crackers at breakfast, and on a cheeseboard alongside a strong hard cheese (Cheddar, aged Gouda) it makes a wonderful contrast.
Mulled Wine Jelly with the Thermomix®
Ingredients 0 / 6 ✓
- 1 lemon
- 500 g mulled wine
- 230 g orange juice
- 20 g Cointreau
- 1/2 tsp ground cinnamon
- 280 g jam sugar 3:1
Instructions 0 / 3
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1
Cook the ingredients.
Juice the lemon and add the juice along with all remaining ingredients to the mixing bowl. Cook for 12 min / 100°C / speed 1.
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2
Fill into jars.
Pour into sterilised preserving jars, seal immediately and leave upside down for 2 minutes.
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3
Leave to cool.
Turn the right way up and leave to cool completely.
Tip: Works brilliantly as a spread on rolls or yeasted bakes, and for filling biscuits or chocolates.
Video
Nutrition per serving
Which mulled wine and which jam sugar to use
Ready-made mulled wine from the supermarket works perfectly well. For an even better flavour, make your own: 750 ml dry red wine, 4 cloves, 2 cinnamon sticks, the zest of one unwaxed orange and 100 g sugar, left to steep at 80°C for 15 minutes then strained. For the jam sugar, we prefer 2:1 (500 g per 1 kg fruit), which gives a firm jelly that spreads well. 1:1 turns out sticky and sweet, while 3:1 can be too soft.
In some Cookidoo recipes, 1:1 is commonly used. We recommend 2:1, because less sugar lets the mulled wine flavour come through more clearly. The Bavarian State Institute for Viticulture notes that too much sugar can mask the wine aroma.
The 8-minute rule for a reliable set
Pectin sets at a rolling boil (above 100°C). In the Thermomix® we use Varoma temperature at speed 2 for 8 minutes, so the jelly really does boil vigorously. Stop too early and the jelly may be too soft to set. Cook too long and the pectin breaks down, preventing it from setting at all. To test the set: put 1 tsp on a cold plate and wait 30 seconds, then push it with your finger. If it wrinkles, it is ready. If it stays liquid, cook for another 1 minute.
The Cointreau goes in after cooking, otherwise the alcohol evaporates completely. Stir it in at 70°C in the mixing bowl (1 minute at speed 2) for a clearly noticeable orange note in the finished jelly.
Sterilise the jars and store in a dark place
Sterilise jam jars in the oven at 120°C for 15 minutes, and the lids in boiling water for 5 minutes. Fill while hot, seal immediately and leave upside down for 5 minutes (this kills any bacteria on the lid). Stored in a dark cupboard, the jars keep for 6 months, and for 4 weeks in the fridge once opened. Sunlight fades the colour, so keep them somewhere dark.
Five jelly variations for every gift
White mulled wine jelly (use Riesling mulled wine instead of red), blueberry mulled wine (add 200 g frozen blueberries and cook with the rest), chocolate jelly (stir 50 g dark chocolate into the hot jelly), berry wine mix (50:50 red wine and berry wine), alcohol-free version (grape juice plus 2 tbsp apple cider vinegar, everything else the same).
What goes well with mulled wine jelly
On a cheeseboard with a strong Cheddar or aged Gouda. As a spread with our cinnamon rolls recipe. In a gift set with our Mulled Wine Liqueur and our Christmas Crunch. Find more Christmas gift ideas in our festive gift collection.
