Wine Jelly

Wine Jelly

Wine jelly is something you can make any time of the year. Wine is always in season, after all. I like to use wine jelly as a glaze for meats and with cheese and bread for a quick appetizer. It also makes a great sandwich with almond butter. Sort of a grown-up version of PB&J. While I wouldn’t recommend using really expensive wine for making jelly you should use wine that you would also drink. It is a great way to use an open bottle of wine that might also go to waste. Because the wine is brought to a full boil the alcohol does cook out of it.

Wine Jelly

3 c. wine

1 box powdered pectin

4 c. sugar

Have your water bath ready and boiling. Also wash the jars and keep warm until ready to use. Prep lids according to manufacturer’s instructions. In large saucepan bring wine and pectin to a full boil. Add sugar and return to a boil, stirring often. When mixture gets to a full rolling boil that you can’t stir down boil it for 1 minute longer. Remove from heat and ladle into jars, leaving 1/4 inch of headspace. Wipe rims and place lids on jars. Screw lids on comfortably tight. Process in a boiling water bath 10 minutes. Remove jars from canner and cool on a towel or cooling rack away from drafts. Yield: 5 half-pint jars.

Source: Sure-Jell