Wine Jelly

Wine Jelly

128

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."
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Ingredients

servings 106 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Reviews

128
  1. 146 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 no...

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 ...

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

I have made this with Burgandy and Chardonnay. It is so odd - with the burgandy you think you are eating grape jelly (because of the colour) - and then you get this wine after-kick. It is really...

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 p...

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 no...

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 f...

Wonderful! I made two batches following the recipe exactly, one Merlot and one Chardonnay. Really tasty with cream cheese and crackers as the recipe author states. Also will be good as a glaze o...

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 th...

i followed directions exactly, except that i blended three kinds of red wine. jelly set up exactly as it should in rapid time. tastes exquisite. going try putting some up in short stemmed wine g...