How to make Wine Jelly

Step 5 Enjoy!!

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

Comments

[arodríguez3]

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]

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.

[Old Silverback]

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]

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.

[arodríguez3]

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!