Wine Jelly

119 Reviews 4 Pics
Juanita
Recipe by  Juanita

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

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Ingredients

Adjust Servings

Original recipe yields 5 half-pint jars

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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.

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Reviews (119)

Rate This Recipe
IMVINTAGE
199

IMVINTAGE

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 of an emergency, in dishes when I am out of the good stuff but still had a lot left over. This recipe took a cheap, undrinkable wine & turned it into one of the best jellies I've had! I haven't tried it w/ cream cheese yet (not sure I will...I really like sweet pepper jelly for that) but it was wonderful on a buttered biscuit. There is a winish aroma to it but not in the flavor...not even a piquant aftertaste. LOL It really tastes like a gourmet white grape jelly...very good! I did not use a water bath on mine...I used the inversion method & every jar sealed. Oh, & I used a 3 oz. liquid pack of pectin instead of 2 oz. of dry...no problems w/ it setting up.

blondechef
158

blondechef

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

CNELLIG
128

CNELLIG

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 very good and very easy - they are very pretty made up, also!

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Nutrition

Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet

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