For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity rose such as Grenache Rose. If using white wines, use those with a faintly sweet or fruity flavor, such as Gewürztraminer. Berry or other fruit wines may also be used.
How To Make Wine Jelly
- 2 cups wine
- 3 cups granulated sugar
- 3 oz liquid fruit pectin , or 1 pouch
- Mix wine and sugar in top of double boiler over rapidly boiling water.
- Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved.
- Remove double boiler from heat, but let jelly remain over hot water.
- At once stir in liquid pectin and mix well.
- Skim off foam with a metal spoon.
Quickly ladle into hot, sterilized jars or glasses, leaving ½-inch headspace; seal.
- If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking.
- Seal with a thin layer of paraffin.
- Sugar: 119g
- Calcium: 6mg
- Calories: 570kcal
- Carbohydrates: 133g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 79mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 34mg
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