Enjoy a jelly made with your favorite wine with this simple recipe that is easy to follow.
Ingredients
Makes 1 Batch(es)
Use the slider to multiply the batch
- 3 cup(s) Sugar
- 1 Package(s) Pectin
- 2 cup(s) Wine
Directions
Place wine and sugar in a preheated double boiler and stir continuously until the sugar dissolves (about 5-6 minutes). Remove from heat and stir in the pectin. Skim, pour into jars and seal.
White zinfandel wine produces a clear jelly with a pink tint. Burgundy and elderberry wine offer a rich purple and rose has a deep pink color. Raspberry wine has a rich fruity flavor and a deep red color.
If you are using a two part metal lid, seal in a boiling water bath for 10 minutes. Makes 6 ½ pint jars. A 1.5 liter bottle of wine makes 3 batches with a short glass left for the cook.
A wineglass serves as an elegant container for this jelly. Gently ladle in the jelly leaving ¾ inch of headspace and avoid splashing the sides of the glass. Seal with 1/8 inch of paraffin heated in a double boiler. When the paraffin is cool (apx. 15 min), cover with an additionally 1/8 inch to complete the seal. Refrigerate if not used within 3-4 weeks.
- Prep: 0:04
- Cook: 0:20
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