Mulled Wine Jam
from https://canningdiva.com/

Mulled Wine Jam is a showstopper for any holiday spread. Its bold flavors of red wine and berries are perfectly balanced by bright citrus notes and the warmth of cinnamon, cloves, and star anise. This jam is a festive accompaniment to desserts like cheesecakes and pound cakes, a flavorful pairing for aged cheeses, or a gourmet glaze for roasted meats.

2 cups red wine (dry, such as Merlot or Cabernet Sauvignon)
2 cinnamon sticks
4 whole cloves
2 star anise
2 cups mixed berries (frozen or fresh; strawberries, blueberries, raspberries, and blackberries)
1 cup orange juice
1 tablespoon orange zest
2½ cups granulated sugar
1 package powdered pectin or ¼ cup ClearJel

In a large stockpot, combine the red wine, cinnamon sticks, cloves, and star anise.

Simmer gently for 15 minutes to allow the spices to infuse. Avoid boiling, as this can reduce the wine’s flavor. Remove the dried spices from the pot and discard them.

Add the mixed berries, orange juice, orange zest, and sugar to the spiced wine. Stir well to dissolve the sugar. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 20–30 minutes, stirring frequently, until the berries break down. Whisk in well the pectin, or ClearJel, so it is thoroughly dispersed, then remove it from heat. The jam will begin to thicken.

Using a ladle and funnel, fill each jar with the hot jam, leaving a ¼-inch headspace. Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.

Wipe the rims with wash cloth dipped in vinegar ensure a proper seal. Place the lids and rings on each jar and hand tighten.

Using a jar lifter, carefully place the filled jars into the water bath canner. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process pints and half-pints for 10 minutes (adjust for altitude if necessary).

After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.

Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

Makes approximately 5 half-pints