How to Make Wine Jelly

Intro: How to Make Wine Jelly

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.

STEP 1: Ingredients, Tools & Utensils

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

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!!

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

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!!

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

STEP 6: 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.

Comments

[dixiedi51]

Since your boiling the wine, does it take the alcohol out? Some people don’t drink alcohol so wasn’t sure if they could eat this.

[Maggie GraceR]

Boiling wine doesn't remove the alcohol. I think you would have to use grape juice to be 100% sure of not having any alcohol in the recipe.

[PeppaD]

I just made 4 pints of the Blackberry Wine Jelly. I believe it came out perfect! I made it exacly by the recipe provided. It is beautiful and smells magnificant. Is it possible to double the recipe because I had to make it twice to get 4 pints? I

[jomoncon]

Yes you can double it. Glad you enjoyed it!

[PeppaD]

As previously stated, I took 2 batches to make 4 pints. After they cooled (several hours) I placed them in the refrig overnight. This morning, 2 of the 4 pints are perfectly set, the other 2 are somewhat set. I wonder if I have a problem with setting.or if they will ever set, or should I just leave them in the refrig another day. I'm puzzeld.

[jomoncon]

I think the problem comes from the doubling. Although the instructions say to bring the final mixture to a rolling boil for 1 minute, this may not be enough time for a large batch to come to the required temperature. The mixture actually needs to be boiled to 220 degrees. In a small batch, a rolling boil for 1 minute is enough. In a larger batch, you have to boil longer. You really need a thermometer to to measure the temp, and pour out the jelly once it reached 220 degrees.

As far as the jelly that you have already made, give it another day to see if it will set. If it doesn't, what I would try would be to empty the unset jelly back into a pan, bring it to a boil to 220 degrees. Then re-jar it.

[PeppaD]

No, doubling is not my issue because I haven't attempted that yet, I was just curious if I could do that. All of it was as directed by the recipie. After giving this a lot of thought, I feel I did not hard boil it long enough in fear I would burn it. I did not use a thermometer but have one now. I will not be doubling at all because as it stands I can't get the single batch to perfection. Inside the Liquid and Dry Pectrin package, there is a method provided to re-make cooked jam and jellies, however, it says to add 3 Tbsp of sugar, 1-1/2 tsp lemon juice and 1-1/2 tsp of Liquid Pectrin, then heat unset jelly to a boil over high heat. Boil hard 1 minute, skim foam then rejar. You appear to believe just reboiling it hard then rejarring will do the trick. Today I will do as you advised, by emptying the unset jelly back into a pan,and bring it to a hard boil for 1 minute at 220 degrees. If this doesn't work I will try the other method. I simple love the jelly otherwis, it has a marvelous taste, aroma and perfect color.

[NJtanager]

I make this every year for Christmas. It almost always turns out perfectly. I just made two batches using two different wines and None of it set!!! Could there be an issue with the pectin? It is not expired. EEEK

[aurorajeansmith]

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.

[LorettaS]

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]

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.

[phoebew]

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]

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.

[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 :)

[mecheris]

Just have to say, made this recipe to fill redneck wine glasses for Christmas gifts... wonderful!! Thank you for posting this!!

[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!