Mead Jelly

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 1/2 cup honey.

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.

Mead 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)

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