jelly recipe

Wine Jelly

Wine Jelly

Wine Jelly

It is a chilly day- and I decided it was a great time to make some wine jelly. I have to say, all that wine simmering in a pot, makes the house smell very nice. I will make several batches, some red (Merlot)  and some white (Chardonnay). I might even have time to make a blush wine jelly.  Any wine that is good enough to drink, can be turned into wine jelly. Having said that, I would not recommend using a really expensive wine for jelly making. Wine jelly can be served on toast, or with bagels and cream cheese. I love it on a croissant with a little butter, or served with cheese and crackers. You can also used the wine jelly to glaze meats.  It also makes nice gifts.



Wine Jelly

5 c. wine

1 box (1.75oz.) pectin

7 c. sugar


Wash jars and lids and keep jars warm. I just fill them with hot water. You can also run them through a dishwasher and keep them in there until ready to use. Get a water bath canner filled with enough water to cover the jars by an inch or two of water. Bring water to a boil. Meanwhile, in large put combine wine with pectin. Cook over high heat, stirring often until mixture reaches a boil that cannot be stirred down. Boil 1 minute. Add sugar, continue stirring, and return mixture to a boil that cannot be stirred down. Boil 1 minute. Skim off any foam. Ladle jelly into hot jars, filling leaving ¼ inch headspace. Wipe rims and screw on lids comfortably tight. Place jars in water bath. Return water to boil and start timing. Process 10 minutes, then remove jars to towel covered counter top to cool. Check lids the next morning to make sure they all sealed.  Makes 8-9 half-pint jars.


Note: To reduce foaming you can add one teaspoon of butter to the wine and pectin in the beginning of the cooking process.

Rose Petal Jelly

Rose Petal Jelly

Rose Petal Jelly

I must admit I was really pleased at the color of the rose petal jelly. I have dark red roses and while I knew the jelly would not end up that dark I wasn’t exactly sure what color I would get.  To start one of my floral jellies I always make a vinegar/petal infusion first.* I prefer a jelly that isn’t too sweet and the vinegar really helps. Here is the recipe- directions for making the rose vinegar are at the bottom of the post.

Rose Petal Jelly

3 1/2 cups rose petal vinegar**

1/2 c. lemon juice

1 package powdered pectin

5 c. sugar

Wash and prep jars and get water bath heating up. Place rose vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or  13-14  (4 oz.) jars.

*To make the infusion just put rose petals in a clean jar and cover with vinegar. Close up the jar and let the mixture steep for a week or longer. When you are ready to use the vinegar, strain it and then pour through a coffee filter to get it really clear. Use roses that are not sprayed with anything and vinegar that is 5% acidity. I like a cup of petals for every cup of vinegar for a nice strong flavor. I have gone with 1 cup petals and 2 cups vinegar and it was still pretty good.Because some roses are more fragrant than others results may vary.

**For 3 1/2 cups of rose petal vinegar you will need 3-4 cups of blossoms and 3 1/2 cups of vinegar.


Homemade Pomegranate Jelly

Pomegranate Jelly

Pomegranate Jelly

I had a bottle of pomegranate juice that I hadn’t used. Decided to turn it into jelly. Haven’t canned anything in a couple of months so it was fun. Of course I didn’t think about the fact that I am out of bread. Going to bake some now so I’ll be able to enjoy my pomegranate jelly on toast for breakfast. 🙂

Pomegranate Jelly

5 c. pomegranate juice

1/4 c. lemon juice

1 box powdered pectin

5 c. granulated sugar

6-7 jelly jars with lids

 Prepare canning jars. Wash jars in hot soapy water. Rinse well and keep warm until ready to use. Prepare lids according to package directions.  Get a large pot of water boiling for processing the jelly. Measure pomegranate juice and lemon juice into a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Cook until mixture reaches a full rolling boil, that cannot be stirred down, and add sugar. Return to a boil and boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam. Ladle hot jelly into jars to 1/2″ of the top. Wipe rims clean. Screw on 2-piece lids.  Place the jelly jars, not touching, on a rack in pot of boiling water. If you don’t have a rack for the bottom of the pot place a towel in the pot just before putting in the jars. The jars cannot sit directly on the bottom of the pot.  The water should cover the top of the jars by at least an inch. Cover pot and start timing when water returns to a boil.  Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you’ll hear a popping noise as the jelly cools). Yield – 6-7 cups.

* source – Ball canning recipe but I added the lemon juice to hold the color better.

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