Red Sangria Mocktail Jelly – No Alcohol, Low Sugar Canning Recipe

Sangria jelly can easily be made straight from sangria – just follow the direction for my Moscato Jelly recipe and swap the wine for sangria.  But, if you are looking for an all-fruit, low sugar option, it’s quite simple to duplicate the essence of sangria without using a stitch of alcohol.

As an added bonus, the fresh factor is unbeatable by any store purchased bottle of sangria.  The fruits of your labor will completely shine through!

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Red Sangria Mocktail Jelly – No Alcohol, Low Sugar Canning Recipe

Ingredients

• 3 cups Grape Juice, unsweetened
• 1/2 cup Orange Juice, unsweetened
• 1/4 cup Apple Juice, unsweetened
• 2 tablespoons Lemon Juice
• 2 tablespoons Lime Juice
• 1 cup Sugar
• 3 Tbsp Ball RealFruit Classic Pectin

Instructions

1. In a large sauce pan, over a medium heat, add juices. Stir gently.
2. Slowly stir in pectin. Turn heat on stove top to high. Bring juice mixture to a boil, stirring constantly.
3. Add sugar, stir until completely dissolved. Continue stirring and return to a hard boil. Hard boil for one minute, stirring continuously.
4. Skim foam off the top of liquid and discard. Remove sauce pan from heat. Immediately ladle hot jelly into hot canning jars or canning containers. Leave a 1/4 inch head space.
5. Continue processing with your preferred storage method- shelf, freezer or refrigerator. (I generally process for 10 minutes with the boiling water canning method or cool and store using the freezer method.)

Notes

For the fruit juices, you can purchase organic juice from the grocer, juice the fruit yourself, or as I do, use a juicer to obtain fresh juice for this recipe.

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Red Sangria Mocktail Jelly, Low Sugar Recipe

3 cups Grape Juice, unsweetened
1/2 cup Orange Juice, unsweetened
1/4 cup Apple Juice, unsweetened
2 tablespoons Lemon Juice
2 tablespoons Lime Juice
1 cup Sugar
3 Tbsp Ball RealFruit Classic Pectin

Note:  For the fruit juices, you can purchase organic juice from the grocer, juice the fruit yourself, or as I do, use a juicer to obtain fresh juice for this recipe.  

And though I’m going to detail the stove-top method in the recipe below, I currently use the FreshTECH Automatic Jam & Jelly Maker for smaller batches. 

In a large sauce pan, over a medium heat, add juices. Stir gently.

Slowly stir in pectin. Turn heat on stove top to high. Bring juice mixture to a boil, stirring constantly.

Add sugar, stir until completely dissolved. Continue stirring and return to a hard boil. Hard boil for one minute, stirring continuously.

Skim foam off the top of liquid and discard. Remove sauce pan from heat. Immediately ladle hot jelly into hot canning jars or canning containers. Leave a 1/4 inch head space.

Continue processing with your preferred storage method- shelf, freezer or refrigerator. (I generally process for 10 minutes with the boiling water canning method or cool and store using the freezer method.)