A sweet, spreadable condiment for the canning oenophile.
By Shannon Hatch | April 13, 2012
<< Back to Article: How to Make Wine Jelly
I am going to try this soon. This would be great as Christmas gift. Could you tell me how to process for long term storage? Thank You
I enjoy wine, but I thought that there must be a better way than just pouring it.This is one I will enjoy experamenting with. Just think of all those wines and ports making friends with numerious breads and cheeses. Lets not forget all thoes meat sandwiches and breakfast toasts. If you have more bring them on.
@Joatamom she put instructions in the comments on the main page.
I made this with our own homemade wine, threw in a bunch of fresh herbs tied together (rosemary and thyme) and a handful of peppercorn to the wine/sugar mixture. It came out great!
I just now finished making this…still hot in the jars after processing them in a boiling bath. My husband I took some taste tests before putting it into the jars. All we can say…AMAZING! I used a not to expensive Zinfandel, around $10. My next batch (tomorrow) will be a Chard or Chianti! Thanks for a great recipe!!
Is there any way to do this with powdered pectin? I have a small pouch on hand. http://www.freshpreservingstore.com/ball-realfruit-classic-pectin-0-4-oz/shop/382660/
@ath44: No, your jelly will not turn out correctly if you substitute powdered pectin. You MUST use liquid. Sorry if this causes you to make a trip to the market, but it’s better than wasting a bottle of wine! Also, from personal experience, this rule goes for any jelly recipe you are making—liquid and powdered cannot be swapped, no matter what the Internet tells you:) Happy cooking!
I just purchased the Ball Jelly and Jam Maker and was hoping to use it to make Wine Jelly. Does anyone have a recipe to use with the jelly/jam maker?
Why do you do step 1? Does it help in making the rest of the jelly set better?
HI Elizabeth, you may want to read the related article, which includes explanations for every step! http://www.americastestkitchenfeed.com/do-it-yourself/2012/04/how-to-make-wine-jelly/
I think this is a good recipe, I have already made several different varieties of wine jellies myself. I have made a cherry-rasberry wine jelly, a rasberry-blackberry wine jelly, and a muscadine wine jelly. I use real fruit to get the juice and then I add in the wine of whichever flavors that I am doing, so far they have all turned out great!! Everybody that I have given them to wants more! This recipe is a keeper and a winner for me!
Is there anyway to substitute honey for part of the sugar in the recipe–I plan to can it. The reason I ask is that there is a Chardonnay-Honey-Thyme-Peppercorn reduction sauce I love, and it seems like it would be great in jelly form–just not sure how honey would effect canning or jelly setting. any thoughts?
“To Process for Long-Term Storage: Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼-inch headspace, and process. Processing times depend on your altitude: 5 minutes for up to 1,000 feet, 10 minutes for 1,001 to 6,000 feet, and 15 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year.”
I have never canned anything and plan to use this recipe to make Christmas gifts. However, I don’t know what you mean by “and process” in the statement above. Please explain it for me. Thank you very much. I am really looking forward to making this very soon.
Hi gingerbrd, this intro to canning might be a good place to start: http://www.americastestkitchenfeed.com/do-it-yourself/2012/08/canning-101/
can i use 4 oz jars and still can them?
I love this recipe. It’s so easy and makes great anytime gifts. I mixed some of the jelly with a cherry chutney and it was amazing.
Does the quality of wine matter a lot? We keep open bottles in the fridge for cooking; meaning, the bottles we didn’t like for drinking taste fine in sauces or reductions. Can I use that “fridge wine” to make this jelly, or do you recommend a new, unopened bottle of something we’d drink? How much of a difference is there in quality since the wine gets reduced in this recipe? Thanks! Excited to try it.
Sounds great. I need to make some for gifts again this year and I am going to use Shannon’s recipe as I felt last years needed more “wine” taste. Reducing part of it was something I hadn’t thought of. Thanks Shannon
I made many, many batches of these for Christmas gifts. I canned them in 4 oz jars, so it was just enough for people to get a good taste of the jelly without being a “big gift”. This was perfect for office presents. It was a huge hit!
This was a great morning project. Worked out great and tastes wonderful. Thank you for the great directions!
Tryin this one today!
I love it
Made this recipe last night with both the Trader Joe’s white and red wine. Not only is it delicious, I was in and out of the kitchen with pots/pans washed in an hour and 20 minutes. Now I have 10 pint jars of jelly, waiting to be given as a gift.
I just got done making this recipe. I followed the directions to a T. I am an experienced jelly maker, but never with liquid pectin. When I have made other recipes with the powdered pectin, it set so quickly that I hardly had time to get it in the jars. I have a partial jar that I have lifted and looked at, and it is like there is simply water in the jar. Is this the nature of liquid pectin, to take longer to set? I hope this is going to set up, as I wanted to give it as gifts next week. I am a little panicky. Any reassurance that this will set up?
Hello, where can i find the pectine?
Hello, I have not tried this recipe just yet but I would like to try it with the addition of fresh fruit. Has anyone tried that? I looking for more of a wine jam or marmalade. Thanks!
I made this yesterday with a mid-priced merlot. I did not use lemon juice. It made a beautiful jewel colored jelly that tasted wonderful on our coffee cake.
Some of it is going to a terminally ill friend who can only tolerate jelly on toast. Her eyes lit up when I told her I would make this for her. I also made maple jelly, but you can not use pectin with that.
Made this a little while ago with a Riesling. It was easy, but really lacking in flavor. I think I’m going to use a peppery, oaky red next time.
I have not had a chance to try it yet but plan to make it soon.
I used a Zin, and added a minced habanero to the wine that was to be reduced. I then followed the directions as posted. Sweet heat, you can’t beat that!
I thought with the reducing of wine that it was a step or two more than I wanted to do, but I made it anyway. I am so glad I did …..It is wonderful and I even used three different red wines!!!! Merlot for reduction, Syrah and red table wine for majority. It is beautiful……Thank you!
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