Did you read about our Mead Making Experiment? We may try to make our own again, but this Mead Jelly uses a great local mead, one that we bought as a taster in the midst of our mead project.
This makes an excellent gift jelly, perfect for the holidays!
Mead is a honey wine. Wine jellies are a wonderful addition to your pantry, with a little more grown-up taste. The alcohol will cook off in the boiling, so it works if you shouldn’t be drinking as well . . .
Pour two cups of mead into jam pot.
Add 1/3 cup strained lemon juice.
Add 1 cup of sugar.
We’re jelling this with Pomona’s Pectin, but it will work fine with a packet of liquid pectin as well. Liquid pectin produces a very smooth jelly. Add 2 teaspoons of calcium water to the contents of the jam pan and bring to a boil.
Meanwhile, add 2 teaspoons of pectin powder to the last cup of sugar, stir well to incorporate, and once the mead is boiling, quickly pour in the pectin/sugar mixture. Stir madly for 1 minute. You will probably notice it starts to sheet.
Ladle into hot sterilized jars, leaving 1/4 inch headspace, and processing in hot water bath for 15 minutes at 5000 feet, 10 minutes at sea level. Make 3+ cups of jelly.
2 cups mead
1/3 cup lemon juice
1/2 cup honey
1 cup sugar + 1 cup sugar
2 teaspoons calcium water (see Pomona’s Pectin)
2 teaspoons pectin powder (see Pomona’s Pectin)