Reviewed: Oct. 2, 2007

Wine jelly is delicious whatever wine you use. I prefer white to eat on toast or fruit. Wine jellys are great for begginers to start with. They can be finished under an hour and there is no fruit preparation which can take hours to make. We happen to make our own wine so it's fairly cheap too. When making white wine jelly, I reduce my wine in half by boiling it on the stove to increase the flavor. You can add herbs of choice savoury or perfumed, or citrus rinds when reducing to flavour your jelly. Strain before adding sugar and pectin. This recipe is a larger size than most wine jellys, for those that use liquid certo pectin packets I recomend two. I made two batches with one each but the jelly was on the soft side.

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bobise

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2007

Fabulous recipe!!! I used White Zinfandel and the 1.75 oz. dry pectin. The jelly worked perfectly and the flavor is outstanding. The recipe yielded me 6 half-pint jars, which I waterbathed for 5 minutes.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Aug. 27, 2007

Awesome recipe! I made it on the weekend using fruit wines: Raspberry, Cherry and Rhubarb-Apple from a local winery. They turned out great! Thanks for the recipe!

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Deb

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Reviewed: Jan. 2, 2007

I have made jelly before and there are some things that can alter the set-up of the jelly. I am wondering if it makes a difference in the type of wine- maybe due to sugar content?? This recipe sounds really good. **I just made this recipe today and used white merlot. I also used the boxed, powder pectin (1.75 oz). The jelly set up nicely- right away and was tasty (pretty sweet, but a nice wine flavor- good with cream cheese). It is very pretty and will make a great tasting, nice looking,and unique gift! Thank you!

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Melissa

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Reviewed: Dec. 30, 2006

This was good, but I was a bit disappointed, I don't know what was expecting, just wasn't WOWED like I thought I would be from the reviews. I used Cab/Merlot blend. Made as gifts, I will see how the reviews come back. Will definately try again with a different wine.

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KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2006

This was very good, I gave some away as gifts and people loved it! I did serve it with cream cheese and crackers which works well. I will be giving more for Christmas. Thanks!

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JIMMYGIRL

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Dec. 22, 2006

This is a wonderful recipe -- made it last week for Christmas gifts and I'm already making my second batch. Will use again and again, experimenting with different wines, of course!

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Christianne

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Reviewed: Dec. 18, 2006

This was a great recipe! I used a cheap merlot...flavor was great! I tripled the recipe and had no problems. I used 1.75 oz. packages of powdered fruit pectin. No problems setting up. It was definetely a jelly consistency. I think next time I will try it with the low sugar pectin!

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KAYAKINGQUEENIE

Cooking Level: Expert

Home Town: Springfield, Vermont, USA

Living In: Brookline, Vermont, USA

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Reviewed: Dec. 16, 2006

Yummy! Mine came out perfect. The thing I noticed is the recipe calls for a 2 oz packet of pectin, the packets I have are 1.75 oz, so I added a little extra and the consistency is wonderful. I used my favorite (inexpensive) brand of Shiraz. I can't wait to try it with a white wine!

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FONDUE79

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Dec. 13, 2006

I used half cheap merolot and half cheap lambrusco and had fabulous results! I used the powder pectin as stated in the recipe and my jelly was perfect. I have no idea what happened with other reviewers... the only thing I did differently was that i put mine in plastic containers and placed it in the fridge because I don't know how to can.

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Ilovemykids

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA

Living In: Sioux Center, Iowa, USA

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Reviewed: Dec. 13, 2006

I read where other reviewers had trouble with the consistency of this recipe so the first time used the liquid pectin and doubled it. Boy, it set right up! It didn't seem to affect the taste as far as I can tell. The second batch, I only used one envelope of the liquid. It had set up by the next morning. In both cases I used a Chablis. The jelly tastes just like white grapes. It's very pretty and quite tasty. I'll be making some more to give in gift baskets. This time I'm going to use a Rose`. I really like this recipe. I'm new to jelly making. This recipe gives a lot of room to experiment. Thank you for posting it.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Dec. 8, 2006

This is a terrific recipe for gift-giving. I made it with apple cider (bought in the grocery store) then made a second batch and added a little cinnamon & nutmeg and called it "apple pie" jelly. I also made it with a berry flavored wine and a French Beaujolais red wine that I had in the fridge for months because I didn't like it. All turned out great, but the red wines made the prettiest package for gifts. The "Beaujolais red" had the most aroma when it was opened. The appple cider jelly tastes great on cinnamon toast. It's also good used as a sauce on pork or chicken.

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BIGGRAM

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Reviewed: Nov. 13, 2006

The flavor of this recipe is great but the consistency is not right for a jelly. It is more like a sauce. Taking warning from the other posters, I used 3 oz of liquid pectin and it is still not jelly consistency. I think I would use about 6 oz to get it to gel correctly. The flavor is very tasty though. I the leftovers of 3 bottles of wine I had around. Since I made 7 (8 oz) jars intended for gifts, I am going to market it as "wine sauce" to be used as topping for cheesecake, ice cream or chocolate cake. Or as a dipping sauce or marinade for chicken or shrimp. If you want to make this as a jelly, I would use 6 oz of liquid pectin.

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Jenna

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 11, 2006

I made the jelly. smelled good. Looked good. How long do you have to wait before they gel-up? One week? One year? Just curious to know if I succeeded or not.

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TXDENISE

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Reviewed: Oct. 30, 2006

I was looking forward to this one so much. It had great reviews as well. I made it the first time, it didn't set up. I made it a second time it didn't set up. I have made jelly before and this one just will not work for me. But I took the unset jelly and used it for pancake syrup. So it is not totally wasted. It was very good. But I sure would like to be able to make this. I am an experienced cook too. Have no idea what is wrong. Any suggestions?

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TENACITY44

Cooking Level: Expert

Home Town: Chariton, Iowa, USA

Living In: Temple, Texas, USA

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Reviewed: Sep. 12, 2006

This is a perfect jelly! You can also use this to baste poultry before baking--gives it a great tangy taste. I also tried it with CHAMPAGNE and it gives off a wonderful "apple" taste--the color is absolutely fabulous with the champagne. Thanks!

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Marie Josee

Cooking Level: Professional

Home Town: Long Beach, California, USA

Living In: Garland, Texas, USA

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Reviewed: May 29, 2006

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.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 23, 2006

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

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blondechef

Cooking Level: Expert

Home Town: Mansfield, Texas, USA

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Reviewed: Dec. 28, 2005

What a fantastic idea! I have friends who enjoy wine and they really loved this as a gift this year. I used a white merlot which was beautiful in appearance and retains its flavor perfectly. I serve it with crackers and cream cheese. I can't wait to try different wines! Thanks for sharing this one.

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IVERYGIRL

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Reviewed: Dec. 27, 2005

Overall, very easy to make and lovely taste. I used a merlot. However, they did not gel up as much as I would have liked and that may be b/c I did not use standard canning jars but the type of jars w/the silver locking tab on them. I figured it would make for a prettier gift jar. My friends enjoyed the jelly on crackers w/cream cheese and remarked it was 'very refreshing'. I will definitely make it again, with the correct jars this time. Thank you!

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FOODLVR31

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Sacramento, California, USA

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