Wine Jelly
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
directions
- Stir wine and sugar together, set aside for 10 minutes.
- Stirring occasionally.
- Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2" of tops.
- Wipe tops of jars and cover with lids.
- Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
- Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
- Sweet wines make a more flavorful jelly than dry wines do.
- Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.
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Reviews
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I recently found a really old canning/preserving cookbook at the local library that had a very similar recipe to this one. The only difference was that it called for 2c wine and no water and 3c sugar. This was the first time I had used Certo and was pleased with the results. This jelly set up very fast and was the fastest jelly I've yet to make 5minutes until canning! I highly recommend having everything prepared and ready before you add the Certo. It took a while for the mixture to clear up but once in the jars for about 5-10 minutes it became crystal clear and very pretty. I am planning on using this as Christmas gifts. There was a little extra left over for me but it made 4 half pints. I think it would taste marvelous as a spoonful in the center of a peach sprinkled with brown sugar and baked until the peach is warmed thru (maybe also on top of a grapefruit, orange, apple or pear). Thanks for posting this recipe!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.