Reviewed: Nov. 17, 2009

I enjoy wine and this jelly, but the lemon juice flavor is a bit overpowering. I notice that one review stated that their jelly didn't set. You need to be careful that you have a good "hard" boil, and then time for EXACTLY 1 minute, not a gentle rolling boil. Try again and use this batch for marinade on chicken,

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kelliemygirl

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Reviewed: Nov. 16, 2009

Wonderful! Made it as directed using Cabernet Sauvignon. Recipe made 6 + half pint jars.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Nov. 16, 2009

I've never canned before, and decided to try this as my first. I had some $20 bottles of Napa Chardonnay I wanted to use. I followed the recipe exactly, and used 1/2 pint jars, properly sterilized and super-clean environment. I used the 1.75oz box of dry pectin at a rolling boil. The jars sealed, but the jelly did not set. So now I'm out 4 jars, and a $20 bottle of wine, and nothing to show for it but 4 jars of wine syrup. I think my next attempt will be will cheaper wine, or just putting the mix in tupperware and waiting for it to set in the fridge, then reheating and continuing with jarring it if it sets.

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Charles

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Reviewed: Nov. 15, 2009

This turned out really well for my first time. I used one bottle of a $3 wine from Wal-mart for each batch. I used white zin and a cab sauv. There seemed to be some problems with the pectin. I used a 1.75 box, but put it in with the wine and sugar while I washed the jars. For the initial bring to boil, I set it on medium and let it slowly come to a boil rather than quick boiling. This may have something to do with how it sets...The jelly does take a few hours to cool and set once all is done. I experimented a bit and put one in the refrigerator once it had cooled a little while and it really congealed quickly. The flavor was great! I was going to bring them to Thanksgiving as a little something for everyone. I made a little label on a word document and underneath the name put all the ways you could use it.

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 22, 2009

loved this wine- made mine with a cabernet and it has a wonderful flavor. It is great on english muffins.

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texasbelle

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I enjoyed making this recipe. I had no experience with canning, but made it with my grandmother who has canned for years. We used an inexpensive merlot and it was delicious. I would like to try again to make it using the no or reduced sugar pectin and try it with splenda.

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heatherandjohn

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Reviewed: Oct. 4, 2009

Great recipe! The jelly tastes exactly like the wine you use. I thought that the sugar would take away from the flavor of my favorite wine....was happily surprised when the jelly turned out to taste the same!!! This will be a wonderful gift to give to my wine lover friend - decorate the jar & add the recipe and a bottle of wine! I followed the recipe exactly as it was written and had no issue - I checked a jar a few hours after and it set up beautiful.

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Kathy914

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Reviewed: Sep. 13, 2009

I made this recipe exactly as written and it turned out beautifully. I used some fairly inexpensive Zinfandel wine and the flavor was just lovely. I gave these as gifts with labels that told users to serve it over pork or cream cheese. Many of the recipients told me how much they enjoyed the jelly and I agree that it was tasty served over a pork tenderloin. Great, easy, inexpensive gift!

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SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 22, 2009

I used this Jelly to make a Jelly Roll!!! Unique, easy and tastes really good. Not just a hint of wine, it really tastes like wine. After reading other peoples tips I added extra pectin (one and a half 1.75oz pkgs.) , but it made mine too firm, even hard to spread. I used Two Buck Chuck (Charles Shaw- its a $2.99 bottle of wine at Trader Joes) and tried several flavors. The Merlot is nice. I've never made jelly before and this was great even for the beginner. Hint: I didn't have a canner so I used a big pot with a lid and I put a round wire cake cooling rake in the bottom of the pot. Worked!

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Kelly B

Cooking Level: Intermediate

Living In: Goodrich, Michigan, USA

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Reviewed: Aug. 14, 2009

THIS WAS AWESOME! I made it with my daughter and she had a blast! I made 2 modifications: First, I used bottled lemon juice because the USDA told me so. Second, I used 3.5 oz of dry pectin because other reviewers stated the jelly was a bit runny. Also, I used the cheapest bottle of White Zinfandel I could find at Wally World for $3.00. All in all, the recipe was great! The color was a beautiful pink/blush and the taste was pretty much grape jelly with a White Zinfandel after taste. Awesomeness is a better description for the taste so I'll leave it at that. With the original recipe, I made 6 jelly jars.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 30, 2009

This was a great recipe. I didn't change the recipe at all and made 1 batch of cabernet sauvignon and 1 batch of white zinfandel (which came out a beautiful pink). I gave them as Christmas presents to my co-workers and they loved them. A lady in my office even used it as part of her glaze for meatballs. Thanks for a wonderful and elegant recipe!

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bookwormans

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This tasted okay, but a little too much like wine for my taste. I followed the recipe exactly and it set up very well.

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Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Dec. 24, 2008

My sis in law and I made these for Christmas gifts. Using wine glasses as the one poster suggested. They turned out beautifully and the wine was so delicious! I can't wait to make more for everyone at the office. SO easy to make and so tasty!

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Marie

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 21, 2008

Use Merlot! Rich, fruity and gorgeous. Spread on salmon steaks, then bake them, and oh, wow! The only disappointment is that it calls for _more_than_ one bottle of wine. Just barely. You have to buy 3 bottles to make 2 batches of jelly.

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Marjorie W

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Reviewed: Dec. 20, 2008

This is a great recipe, as written. I had no problem with the jelly setting up with the powder pectin. I used a Cabernet Sauvignon first, then a White Zinfandel. Between the two, I actually preferred the Cabernet. There is a very pleasant, soft, light wine flavor. One reviewer gave hers as gifts but they didn't seem received well... What I did was invite people over for an open house, and actually served the White Zin over cream cheese with crackers, and the Cab was included in 2 desserts, one a pear tart with the Cab glaze, and the other I took a pound cake, cut in half, poked holes, heated jelly til it was pourable, poured it on the 2 sides of the pound cake, let it soak in... then I put whipped cream on the top of the bottom layer, replaced the top layer, then piped rosettes on top. It presented beautifully, and it gave my guests an opportunity to try what they were getting. This opened their minds to how good it really was. I also told them it was yummy on ice cream, too. A lot of people can't picture how things can be used, until you show them.

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Dec. 17, 2008

I'm rating this recipe on the ease of making this. I was so confused on a couple of things so I hope this helps the next virgin jelly maker. I have never made jelly before so I had no "canning tools" I did have a big pot and I set the jars on my steamer and it worked fine. So I couldn't find a 2oz package of pectin. My market only had 1.75oz. One of the other folks on the site said her market carried it in the 2oz size. Ours carried the Sure Jell and the house brand only. The jelly had turned to pure liquid after the 5 minute processing time. This had me concerned because it looked like the jelly was more set prior to the processing. Also, when I took the jars out I heard the lids "pop" which I think is normal. It is also normal to see air bubbles coming from the jars (I thought water may have gotten into mine and that was why they were runny) Also, the bands on the lids had loosened- this is normal too. You just leave them and then tighten them after they sit for 12-24 hours. My jelly did not start to set until several hours after they were made. The ball site said some jelly's take longer than others to set. By some of the reviews I thought they would set up right away. Finally, I think this jelly is supposed to be a little soft so it can be used on top of cream cheese or as a glaze. If you put to much pectin in it you will get a stiff jelly- more like for a sandwich. All in all a good experience and I will try again. By the way, I used a Cabernet Sauvign

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 17, 2008

I just made this with the liquid pectin and some of my favorite white zinf. Very good! Has a light wine flavor that turns to sweet, not boozy. I just had it on some toast and it was great! I made several jars to give as gifts!

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clarkha00

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

This is a great recipe for first time jelly makers like me. I was so afraid I was going to screw this up somehow, but the end result was just as I hoped. I used a combination of white zin and another white wine that I wasn't fond of and it came out great - there's just a touch of wine taste - not overpowering at all; very pleasant. Thank you for posting!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 6, 2008

This is the coolest recipe! I used a really yucky generic red wine my husband got by mistake and it completely changes character and is totally delicious as a jelly. You definitely need the 6 oz. of pectin though. Doesn't need to be an appetizer jelly...really good on toast. The wine flavor comes in late and is not overpowering at all. Also, it is very beautiful in the jars. Will make great gifts!

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MrsPinky

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

Very yummy and a pretty light pink color if you use the white zin. I tried it a day after making it and it was slightly boozy for my taste but it did taste like what the name suggests, Wine Jelly. I still canned up several jars for Christmas and will put a pack of crackers along with it.

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