Wine Jelly

Wine Jelly

I taught a jelly making class the other night and we made wine jelly. Any wine that is good enough to drink, can be turned into wine jelly. Having said that, I would not use a really expensive wine for jelly making. The jelly can be used 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.  Wine jelly 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 countertop 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.