Wine Jelly

SUBMITTED BY: Juanita

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."

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Original recipe yield 5 half-pint jars

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Servings
USMETRIC

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Reviewed on Jun. 4, 2003 by CNELLIG

I have made this with Burgandy and Chardonnay. It is so odd - with the burgandy you think you... MORE

Reviewed on May 29, 2006 by IMVINTAGE

My son-in-law, bless his heart, bought me a huge bottle of cheap chardonnay. I am not usually... MORE

Reviewed on May 23, 2006 by blondechef

Wonderful!!... I pour the jelly in wine glasses and seal it with parrifin wax to give as... MORE

Reviewed on Nov. 13, 2006 by Jenna

The flavor of this recipe is great but the consistency is not right for a jelly. It is more... MORE

Reviewed on Oct. 5, 2003 by ELVA4

I used very cheap Lambrusco wine and it was excellent. Tastes like tart concord jelly grape wine. MORE

Reviewed on Mar. 14, 2003 by RED IN HMB

I love this recipe. So easy and evryone I serve it to just raves about it! We serve it with... MORE

Reviewed on Nov. 7, 2007 by d newman

i followed directions exactly, except that i blended three kinds of red wine. jelly set up... MORE

Reviewed on Oct. 2, 2007 by bobise

Wine jelly is delicious whatever wine you use. I prefer white to eat on toast or fruit.... MORE

Reviewed on Oct. 30, 2006 by TENACITY44

I was looking forward to this one so much. It had great reviews as well. I made it the first... MORE

Reviewed on Nov. 30, 2007 by chellebelle

Wonderful! I made two batches following the recipe exactly, one Merlot and one Chardonnay.... MORE

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