Wine jelly takes your favorite wine and transforms it into a rich, wine-infused spread. It’s an easy way to add a gourmet touch to cheese boards, slather on warm toast, or even drizzle over a roast pork. If you love wine, this is a fun and delicious way to enjoy it in a whole new form!
As I’ve gotten *ahem* older, I’ve been able to tolerate drinking wine less and less. The universe has its funny ways of playing tricks on us. One day, you’re sipping wine like a carefree goddess, and the next, one glass has you waking up at 3 AM with heartburn, anxiety, and the sudden urge to reevaluate every life decision since 2007.
It’s like your body just decides, “Actually, we hate fun now.” BUT this wine jelly is my response to THAT! I may not be able to drink wine anymore, but I’ll be danged if you stop me from enjoying it in jelly form!
Table of Contents
Ingredients:
- 750 ml Bottle of Cabernet (or wine of choice)
- Dry Pectin
- Fresh Lemon Juice
- Sugar
Choosing the Right Wine:
Your choice of wine affects the flavor of the jelly. Cabernet is my recommended wine to use. However, here are some other options you can try as well.
– Red wines (Cabernet, Merlot, Pinot Noir) create rich, bold jellies.
– White wines (Sauvignon Blanc, Riesling, Chardonnay) offer a lighter, fruitier taste.
– Rosé makes a well-balanced jelly with a slight tartness.
– Sparkling wine works but loses its bubbles during cooking.
– Dessert wines (Port, Sherry, Moscato) create intensely sweet, complex jellies.
How to Make Wine Jelly:
- Combine wine, pectin and lemon juice in a LARGE saucepot over medium high heat. This bubbles up TREMENDOUSLY and if the pot is too small it can easily overflow. (Ask me how I know. Ugh.)
- Bring to a boil, stirring frequently until pectin dissolves.
- Once boiling, add all the sugar at once stirring continually until sugar is completely dissolved.
- Return to a rolling boil.
- Boil vigorously for exactly 1 minute, stirring constantly. Do not be tempted to boil any longer than a minute as the pectin can break down and prevent your jelly from setting.
- Remove from heat and skim off any foam.
- Ladle hot wine jelly into sterilized jars*, leaving 1/2-inch space at the top.
- Wipe jar rims with a clean, damp cloth to remove any residue.
- Place lids on jars and screw rings on until snug.
- Refrigerate 4 hours until set and use within one month or process in a boiling water bath for longer storage**.
*Sterilize Jars: Wash jars, lids, and rings in hot soapy water. Rinse well. Place jars in a large pot filled with water, bring to a simmer, and heat for at least 10 minutes. Keep jars warm until ready to use.
**Process in Water Bath: In a canning pot with rack, submerge jars with hot wine jelly into boiling water, ensuring at least 1 inch of water covers the jars. Process for 5 minutes for up to 1,000 ft. altitude, 10 minutes for 1,001 to 6,000 ft. and 15 minutes for altitudes above 6,000 ft. Using canning tongs, carefully remove jars and place them on a towel-lined surface. Let them cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—if it doesn’t pop, the jar is sealed. Store sealed jars in a cool, dark place for up to a year.
How to Use Wine Jelly:
Use as a filling for pastries or cookies.
Pair with cheeses like brie, gouda, or goat cheese.
Spread on toast or croissants.
Glaze meats like pork, chicken, or duck.
Spoon over vanilla ice cream or yogurt.
Stir into cocktails for added depth.
If you know me, you’ll know that on top of being a food blogger, I am also a cake artist! So, OF COURSE one of my favorite ways to use wine jelly is to use it as a cake filling! Wine jelly makes an elegant and unexpected filling for cake, adding a layer of rich flavor and slight tartness that balances sweetness. Try these combinations:
- Chocolate Cake with Cabernet Jelly – The deep berry notes of Cabernet pair beautifully with a rich chocolate cake, creating a sophisticated dessert.
- Vanilla Bean Cake with Riesling Jelly – A light, floral Riesling jelly adds a delicate fruitiness to vanilla cake, making it refreshing and unique.
- Spice Cake with Merlot Jelly – Warm spices like cinnamon and nutmeg complement the smooth, fruity depth of Merlot jelly.
- Almond Cake with Rosé Jelly – The nutty flavor of almond cake pairs well with the bright, slightly floral character of rosé jelly.
- Pink champagne Cake with Champagne Jelly – Need I say more??? YUM!
The Story:
I was sitting at a rustic wooden table in the middle of an Italian vineyard, scooping a spoonful of deep ruby-red wine jelly onto a piece of crusty bread. The afternoon sun cast a golden glow over the rows of vines stretching endlessly in every direction. A light breeze carried the scent of grapes and earth mixing with the faint aroma of aged oak barrels from the nearby cellar.
The vineyard operator, an Italian woman named Laura, smiled as she poured another glass of wine. “Try it with the pecorino,” she insisted, sliding over a wedge of cheese. The combination was perfect—sweet, tangy, and slightly boozy, melting together in a way that made me pause just to savor the moment.
Laura laughed when she saw my expression. “Now you understand why we make it,” she said. “Wine isn’t just for drinking. It’s for tasting, for sharing, for remembering.”
I nodded, already knowing this was a flavor I wouldn’t forget and one I’d recreate in my own kitchen as soon as I got back home. To see more of the recipes I recreated from my trips to Italy click here.
FAQ:
Does wine jelly contain alcohol?
Boiling wine jelly for one minute will reduce the alcohol content, but it won’t eliminate it completely. Alcohol evaporation depends on time, temperature, and surface area. Studies show that even after two minutes of boiling, about 10–20% of the alcohol can still remain.
If you’re making wine jelly and only boiling it briefly, there’s a good chance some alcohol sticks around. So, while it won’t get anyone tipsy, it’s not completely alcohol-free.
How long does wine jelly last?
If properly sealed in sterilized jars, homemade wine jelly can last up to a year in the pantry. Once opened, keep it in the fridge, where it’ll stay good for 1 month—assuming you don’t eat it all way before then.
What do you do with wine jelly?
Wine jelly is basically fancy adult jam, so slap it on anything that needs a sophisticated little upgrade. For example, a Peanut Butter & Wine Jelly Sandwich – It’s like PB&J, but for people who do their own taxes.
What to pair with wine jelly?
The type of wine you use will influence the flavor of your jelly and what it pairs best with. The best way to decide what will pair with your jelly is thinking about what pairs naturally well with the wine your jelly is made with:
- Red Wine Jelly (Cabernet Sauvignon, Merlot, Pinot Noir) – Pairs well with sharp cheeses like aged cheddar, blue cheese, or gouda. Also great with roasted meats or as a drizzle over dark chocolate desserts.
- White Wine Jelly (Chardonnay, Sauvignon Blanc, Riesling) – Complements soft cheeses like brie and goat cheese. Try it on buttered toast, grilled fish, or as a glaze for chicken.
- Rosé Wine Jelly – A versatile option that pairs beautifully with mild cheeses, fresh berries, and pastries. It also works well as a cocktail ingredient.
- Sparkling Wine Jelly (Prosecco, Champagne, Cava) – Perfect for spreading on scones, mixing into fruit salads, or pairing with creamy desserts like panna cotta.
Wine Jelly
Equipment
- Large Stock Pot or Sauce Pan
- whisk
- 6 Canning Jars with Lids 8 oz.
Ingredients
- 750 ml Bottle of Cabarnet Wine see comments about choosing wine
- 2 oz. Package Dry Pectin MCP premium fruit pectin preferred
- 1/2 cup Fresh Squeezed Lemon Juice strained
- 700 grams White Granulated Sugar apprx. 3.5 cups
Instructions
- Combine wine, pectin and lemon juice in a LARGE saucepot over medium high heat. This bubbles up TREMENDOUSLY and if the pot is too small it can easily overflow.
- Bring to a boil, stirring frequently until pectin dissolves.
- Once boiling, add all the sugar at once stirring continually until sugar is completely dissolved.
- Return to a rolling boil.
- Boil vigorously for exactly 1 minute, stirring constantly. Do not be tempted to boil any longer than a minute as the pectin can break down and prevent your jelly from setting.
- Remove from heat and skim off any foam.
- Ladle hot wine jelly into sterilized jars*, leaving 1/2-inch space at the top.
- Wipe jar rims with a clean, damp cloth to remove any residue.
- Place lids on jars and screw rings on until snug.
- Refrigerate 4 hours until set and use within one month or process in a boiling water bath for longer storage**.
I made this and my Family loved it.
Thank you very much for sharing.
Hi Rina!
Thank you so much for taking the time to leave a comment! I’ve been cooking and creating recipes for 30 years, but my food blog is fairly new so comments like yours are so special to me. Thank you thank you! I’m so glad you enjoyed the jelly!