Cabernet Sauvignon Wine Jelly - What to Blog, What to Blog, What to Blog? Blog at Allrecipes.com - 118829

What to Blog, What to Blog, What to Blog?

CABERNET SAUVIGNON WINE JELLY 
 
Aug. 14, 2009 11:29 pm 
Updated: Nov. 2, 2011 6:55 pm
No more pictorials for me people.
After the first jamming blog incident, I'll just put pretty pictures of the jamming process.
Plus, I'm sure there are more experienced people out there that can can (Get it? Can Can.)
much better than me and take pictures of every step during the process without a 5 year old close to a big boiling pot of syrupy wine.
 
As for the recipe I used this time around, I used PORT WINE JELLY from Allrecipes.
Before anyone starts, YES! I know I didn't use Port Wine! I'll use it next time I make this jelly!
 
MY JELLY MAKER HARD AT WORK
(JOSCELINE aka SPITFIRE FOODIE)

I JUST HAD TO TAKE THIS PICTURE BECAUSE IT LOOKED SO GROOVY
 
MY JELLY MAKER BEING PROUD OF HER ACCOMPLISMENTS


CABERNET SAUVIGNON WINE JELLY

WHITE ZINFANDEL WINE JELLY vs CABERNET SAUVIGNON WINE JELLY
 
Honestly, my pictures do not do these jelly jars justice. The White Zinfandel is almost pink/blush colored held up against the light and the Cabernet Sauvignon is the darkest red imaginable.
 
 
 
Comments
Aug. 15, 2009 6:53 am
I made this last year at christmas using the wine jelly recipe from this site. I had never done it before, but it was fun and I gave them as gifts. These look great!
 
Aug. 15, 2009 10:11 am
Wow, those look so good. Between you and Pam, the inspiration to get off my rear and get going has really taken hold. Looks wonderful and your daughter is a doll.
 
moe 
Aug. 15, 2009 10:33 am
I need help. I make pepper jelly, but the sweet kind. No hot water bath for the jars with the jelly in them. Have used certo, and and the other one. Most of the time the jelly won,t set. Any hints?
 
Aug. 15, 2009 4:31 pm
I've read that pectin could take a couple weeks before setting. Some people left reviews on a Pepper Jelly recipe I made yesterday. The reviewers stated they were having problems with it setting. In my beginner opinion, they either A. Didn't wait long enough for the jelly to set. B. The jelly as written is suppose to be on the runny side C. When boiling, the reviewers didn't boil the jelly mixture hard enough or long enough. Since I'm a beginner jammer, I really wouldn't be able to tell the difference. Have you tried adding double the pectin?
 
Aug. 15, 2009 6:44 pm
Great blog, and what an adorable jelly maker! The jelly looks wonderful. I made jam yesterday, but I can't decide if it's the right consistency. Oh well, it stays on the cracker, uh, mostly! Thanks for sharing and HAPPY CANNING!
 
Aug. 15, 2009 11:18 pm
LOVE following your adventures in JAMMING! I did a crabapple chili jelly last year and was SO bummed when it didn't set, but I stuck them in the cupborad thinking I'd use them as glaze on meats. Low and behold, a month or so later, I took one out, and it was beautifully set!!!
 
39Goldens 
Nov. 2, 2011 6:55 pm
So far I have made red pepper jelly, Pinot Grigio Jelly, Merlot Jelly and I am now making Cabernet Jelly. I used 3 oz of liquid pectin and it was perfect. Merlot Jelly tastes too much like grape jelly but I think the Cabernet will be great. Love the Pinot and Pepper Jelly. I serve Pinot on a sliver of brie and a cracker, and the pepper on cream cheese with crackers. Yum!
 
 
 
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