Runaway Rosé Jelly

A bright aromatic jelly, perfect with your favourite cheeses or slathered on sourdough toast.


  • 1 teabag of Runaway Rose Tea
  • 1 and 1/2 teaspoons Pomona's low sugar pectin
  • 3/4 cup sugar
  • 2 cups rosé wine
  • 1 teaspoon Pomona's calcium water (as per instructions on packet)
  • 2 tablespoons lemon juice


  • Medium saucepan
  • 6 x 125ml jam jars


Sterilise the jam jars and lids by washing in hot soapy water, rinsing thoroughly and warming in a 120C oven for 20 minutes.

When the jars are ready, remove them from the oven without touching the insides. Place on a folded tea towel next to the stove.


  1. Mix the sugar and pectin together and set aside
  2. Bring the wine, calcium water, lemon juice and Runaway Rose to the boil.
  3. Remove the teabag and add the sugar/pectin a tablespoon at a time, whisking constantly.
  4. When all the sugar/pectin has been dissolved, boil for 2 full minutes to activate the pectin.
  5. Remove from the heat and ladle into the prepared jars.
  6. Close the lids and leave to cool. Store in the refrigerator

Recipe created by Kearin Armstrong, The Winsome Baker, adapted from Beyond Canning by Autumn Giles.

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