Red wine jelly

This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 36
  • fat 0g
  • saturates 0g
  • carbs 7g
  • sugars 7g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 375ml red wine, such as Chinon
  • 200g jam sugar
  • 1 star anise
  • 1 clove
  • 2½ cm piece cinnamon stick
  • pinch of allspice
  • ½ split vanilla pod, seeds scraped out


  1. Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.

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