loading

How to make Wine Jelly

Featured
Picture of How to make Wine Jelly
Jelly-030.JPG
Here are the instructions for making some great wine jelly. You can use any type of wine - red, white or rose, and it can be sweet or dry. If you like to drink it, you can use it in a jelly. I've used a ruby port that made a delicious jelly, but this Instructable uses an inexpensive blackberry wine since I wanted that blackberry flavor.

 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients, Tools & Utensils

Picture of Ingredients, Tools & Utensils
Jelly-003.JPG
The ingredients are very easy & very few.

2 cups wine (Blackberry in this case)
3 1/4 cups sugar
1 pouch liquid pectin.

The pectin can be found in many supermarkets around the canning supplies, but you may have to hunt around for it. There is dry pectin and liquid pectin. The liquid comes 2 pouches to a box. The recipe uses only one, but this jelly is so good, you'll want to make another batch.

You're going to need 2 big pots, 1 smaller pot, large tongs for lifting jars, something to stir the jelly as it's cooking, canning jars with lids & bands. I used 4 jars, 1/2 pint (1 cup).

Some optional, but handy, tools are a canning rack, a large ladle, jar tongs, and a magnetic lid lifer. Unless you plan on doing a lot more canning, you can do without these.

Step 2: Getting Started

Picture of Getting Started
Jelly-010.JPG
Jelly-011.JPG
Wash all the jars, lids & bands in hot soapy water and rinse carefully. Put the jars in a large pot with enough water to cover the jars by 1 to 2 inches. Bring to a boil. This sterilizes the jars. Put the lids in a small pot with enough to cover. Bring that water to a little below a boil.

Measure out the wine and sugar. I like to cut top off of the pectin pack & put the pack in a glass or jar near the stove. This way, you can get the pectin quickly when it's needed.

Step 3: Let's Get Cooking!!

Picture of Let's Get Cooking!!
Jelly-016.JPG
Jelly-013.JPG
Jelly-020.JPG
Put the sugar & wine in a large pot. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in the pectin, squeezing the pack to get it all out. Return to a full boil and cook for exactly 1 minute, stirring constantly. Remove from heat. I like to pour the hot liquid into a large measuring cup that has a lip to make pouring it easier. You can do it this way or use a ladle.

Step 4: Into the Jars

Picture of Into the Jars
Jelly-024.JPG
Jelly-029.JPG
Remove the jars from the water, but keep the water hot. Leave the rims in the hot water until ready to use. Pour or ladle the liquid into the jars to within 1/4" from the top. Be careful - this stuff is hot. After wiping the rims clean, put the lids and the bands on the jars. Now you have to decide whether to process the jellies for storage at room temperature or else let them cool for fridge storage. If processed, they'll keep for up to 2 years in a cool, dark place. Or you can refrigerate unsealed jars up to 3 months.

Let's say you're going to process them for room temperature storage. Place jars on a rack in same pot the jars were in. Get the water at 180 degrees, somewhat below boiling, use a thermometer if you have one. If you don't have a canning rack, you can use a small round cake rack or even a a folded dish towel in the bottom of the pot. Heat the jars in the water, uncovered, for 10 minutes. Lift jars from water and set on a towel until cool. The jelly will set as it cools. Press the center of lids to test seal; if lids stay down, jars are sealed.

Step 5: Enjoy!!

Picture of Enjoy!!
That's all there is! Now enjoy! Use on crackers with cream cheese, or on hot biscuits!

Step 6: Full Recipe

Picture of Full Recipe
VARIETAL WINE JELLY

2 cups wine (your choice)
3 1/4 cups sugar
1 pouch (3 oz.) liquid pectin

Wash and rinse 4 half-pint canning jars and metal rings; drain. Sterilize 4 new lids according to manufacturer's directions.

In a 5 to 6 quart pan mix wine with sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a boil and cook for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle mixture into jars, leaving 1/4 inch headspace. Wipe rims clean. Put lids and bands on jars. Screw tightly, don't force. At this point, process the jellies for storage at room temperature or else let them cool.

To process the jellies, place jars on a rack in a canning or other deep kettle of water at 180 degrees on a thermometer. If needed, add hot water to cover jars 1 to 2 inches. Return water to 180 degrees; maintain temperature, uncovered, for 10 minutes. Lift jars from water (do not tip) and set on a towel. Let stand until cool. Press center of lids to test seal; if lids stay down, jars are sealed. Serve jelly or store sealed jars in a cool, dark place up to 2 years. Refrigerate unsealed or opened jars up to 3 months. Makes 4 half-pints.
1-40 of 49Next »

I'm planning on making this jelly out of some local holiday wine and then using it to make Jammie Dodgers for Christmas gifts this year. 1 small jar of the jelly and about 1 dozen cookies for each package. Can't wait to try this recipe.

LorettaS9 months ago

I have a recipe for wine jelly that is almost the same as this one, but it includes adding a little lemon juice, I have never made this recipe, wondering if there is a reason for the lemon juice, any idea? thanks

jomoncon (author)  LorettaS9 months ago

Sometimes lemon juice is added to various jams in order to increase the acidity to make it safe for canning. Since I posted this recipe several years ago, I've looked at several different wine jelly recipes. The only one I've ever seen that calls for lemon juice used a dry red wine. If your recipe comes from a trusted source, I'd all the lemon juice as called for.

phoebew1 year ago
I've made some fun gifts of wine jelly by using inexpensive wine glasses. Fill to 1/2 inch from top of glass, pour hot paraffin on to cover. When almost hard but still soft sprinkle with red or green sugar or both for fun. Tie a ribbon around stem to decorate further.
OchieD phoebew11 months ago

Hi Phoebew,

I am interested on how you used wine glasses for the jelly. Did you process the wine glasses before filling them with the jelly? Did you process them again when they filled and sealed with parafin? Thanks.

taransa3 years ago
Most reference materials I have read recommend checking the seal on the jar lids after the jar has cooled (12-24 hours), rather than while it is hot ... if it didn't quite seal just pop it in the fridge.

I do look forward to trying this though! Never made a jelly :)
mecheris3 years ago
Just have to say, made this recipe to fill redneck wine glasses for Christmas gifts... wonderful!! Thank you for posting this!!
Do you find it very sweet, since you're using kosher wine? Do you think you could get away without adding as much sugar?
jomoncon (author)  arodríguez34 years ago
While it was sweet, it wasn't too sweet. I don't know enough about jelly making to start altering recipes. From what I understand, changing the proportions could alter how the jelly sets. If you want to use less sugar, then I'd suggest doing a web search for other wine jelly recipes & maybe you can find one with less sugar.
I wonder if this would work with a sugar substitute such as Splenda or Equal? if so would the amount used change ? I just made a batch and it looks like it came out great so far ! Being diabetic I will have to wait and see what the other members of my family say about how it tastes. Thanks for the post.
jomoncon (author)  Old Silverback3 years ago
This is what the Splenda website says: Regular pectin needs sugar and acid to gel. When sweetening homemade jams and jellies with SPLENDA® No Calorie Sweetener, Granulated, you must use pectin specifically manufactured for sugarless or low-sugar recipes. These are low methoxyl pectins. The SPLENDA® Product test kitchen team recommends using Sure Jell For Less or No Sugar Needed Recipes Premium Fruit Pectin*. For more information on the product please visit http://www.kraftbrands.com/surejell. In addition, always consult a reliable resource for sugarless canning procedures.

Website: http://www.splenda.com/cooking-baking/granulated. Look under Canning.
Cool; maybe I'll just have to experiment with some different wines until I find a good one. I'm thinking a nice Zinfandel ought to fit the bill just right!
mmessenger3 years ago
Today is the day I'm going to try this! I'm using 4oz jars to spread it out a bit, if all goes well, Wine Jelly for everyone on my Christmas list this year!
jomoncon (author)  mmessenger3 years ago
They will absolutely love it!!
It came out perfect! This is a great recipe! I just gave one as a birthday gift last night. This goes prefect with goat cheese and those super thin gourmet wafers, all packaged together an instant high end gift! Thank you for this instuctable!
jomoncon (author)  mmessenger3 years ago
So glad it worked out well for you. Sooner or later, I'll post a jalapeno jelly recipe that's also makes killer gift.
aanderson203 years ago
Hey I was just wondering is it possible to replace the liquid pectin with gelatin?
Booyaka35 years ago
Only if it wasn't Alcohol... :( Any Substitute to wine that will make it taste more that the usual Jello??
 I am pretty sure the alcohol boils out.
Broom fangorn814 years ago
Actually, only most of the alcohol boils off. See here for details:
http://www.ochef.com/165.htm

From that, it looks like only a little over 50% will boil off. If you want it more alcohol-free, you can boil the wine longer - but you should probably do this before adding the pectin. Once reduced, add back in enough water to reach the original quantity of wine, so the taste isn't over-concentrated.

Of course, the wine will change flavor when boiled this long.

--

My girlfriend warns that high-tannin wines (some dry reds, for instance) can ruin the pectin after a day or two. Just an FYI.
Great Instructable. looks yummy! I'm sure you could boil it longer to evaporate all the alcohol?
Most alcohols boil at around or before 82c. Once the wine reaches a full boil over 95% of the alcohol would have evaporated anyway, with the rest escaping as the pectin is activated for the minute of rolling boil.
There are plenty of recipes for jellies made of juices and juice concentrates. For small batches it can be a more cost-effective method. I like to use frozen or canned concentrates. I use less water to get a stronger flavor than if using regular strength juice.
jomoncon (author)  Booyaka35 years ago
As a substitute, you could try grape juice, cranberry juice or even a sparkling grape juice.
Where did you get the jars?
jomoncon (author)  brooklynlord5 years ago
You can find canning jars, bands & lids in most grocery stores, Walmart, Targets, and many discount stores. If your name means you live in Brooklyn, you may have to look harder. When I lived in Manhattan, I had a hard to look hard them. I finally found them in a store in Harlem.
Nah, i dont live in Brooklyn. It was just the name of a ship i really liked. Anyway, thanks for the info.
jomoncon (author)  brooklynlord4 years ago
I'm going to be putting out another instructibles on jalapeno pepper jelly soon. And maybe my habanero pepper jelly.
caeric5 years ago
Just made a batch, and will post pics later... Am eager to try it out once it's set!!
ayavaska5 years ago
If you use dry pectin, I suggest dissolving it into hot water, or it has to be stirred in for 3 to 5 minutes, instead of 1
Hellchild5 years ago
do you think this would work with coffee, or monster? I'm more interested in the coffee part
Dunno about jelly, but I have made gelatin out of coffee before- follow instructions on packet of knox gelatin and just use strong, sweet coffee in place of fruit juice
dude i would use a coffee jelly or a monster!
i would too!
trinity2245 years ago
I've had wine jelly before with the native varietal 'Niagara' grapes (the same that Welch's uses for their white grape juice) & it's excellent. A boutique jelly-making business close to me makes several wine flavors, & they're all very good. This recipe doesn't take very long to make at all. Btw, as the jars fully of hot jelly cool off, the lids will seal with an audible "pop." If your jar/s don't seal, it's still ok - store it in the fridge. Store any opened jelly in the fridge. This jelly makes a really nice gift, & Christmas is closer than any of us wants to think! :-)
At what point do you put the lids and bands on the jars? Definitely going to try this! Thanks!
jomoncon (author)  jhoughtaling5 years ago
The lids go on as soon as you pour the jelly into the jars. Then the bands right after. Since the jelly is still hot, the lids start sealing. Then, you either process the jars in the hot water, or store them in the refrigerator.
amfisher5 years ago
I have always loved wine jelly now I can make my own...Thanks! Does anyone out there know how to make Sumac Jelly I; really loved it when I was a kid and would love to make it.
godsdog695 years ago
Wonder if it would work with juice of watermelon?Would be good for a marinade for shrimp or seafood.
capricorn5 years ago
This is one of those crazy Ibles that I simply have to try once Thanks for sharing mate :)
1-40 of 49Next »