How to make Wine Jelly

Step 4 Into the Jars

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.

Comments

[taransa]

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 :)

[jhoughtaling]

At what point do you put the lids and bands on the jars? Definitely going to try this! Thanks!

[jomoncon]

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.