Wine Jelly

Wine jelly takes your favorite wine and transforms it into a rich, wine-infused spread! The perfect gourmet touch on a cheese board!

5 from 1 vote

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Prep Time 5

Cook Time 5

Resting Time 4

Course Appetizer, Breakfast, Dessert, Side Dish, Snack

Cuisine Italian

Servings 8 oz. jars

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**.

Video

Notes

*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.

Keyword brunch ideas, cheese board, easy, wine, wine jelly