Wine Jelly

Wine Jelly

127

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."

Ingredients

{{adjustedServings}} servings 106 cals
Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

127
  1. 145 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My son-in-law, bless his heart, bought me a huge bottle of cheap chardonnay. I am not usually a wine snob but I could hardly make it through one glass. I froze some in ice cubes to use, in case ...

Wonderful!!... I pour the jelly in wine glasses and seal it with parrifin wax to give as gifts. The presentation is lovely.

I have made this with Burgandy and Chardonnay. It is so odd - with the burgandy you think you are eating grape jelly (because of the colour) - and then you get this wine after-kick. It is really...