Pinot Noir Wine Jelly Recipes

WINE JELLY

Steps:

• 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.

RED WINE JELLY

Steps:

• Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
• Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute.
• Remove from heat and stir in the reduced wine.
• Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
• To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month unless processing for longer storage.

PINOT NOIR WINE JELLY

Steps:

• 1. Sterilize jelly jars and lids by boiling them for 10 minutes. Keep warm on a towel-lined tray in the oven on 200°F.
• 2. Measure exact amount of wine into a medium stockpot. I added 1/2 cup grape juice to mine so I would have the full 2 1/2 cups. Stir in the Sure-Jell fruit pectin and bring mixture to a full rolling boil on high heat, stirring constantly. Then stir sugar into the mixture and return to a full rolling boil. Boil exactly 1 minute, then remove from heat.
• 3. Ladle immediately into the prepared jars, filling each to within 1/4-inch of the top. Wipe jar rims and threads with a clean damp paper towel or cloth. Cover with lids and screw on the bands.
• 4. To make these jars shelf-safe, process them in a boiling water bath in a canner, on a rack and covered by at least 1-2 inches of water. Process for 5 minutes. Remove jars and place on a towel to cool. Check for seals and let stand at room temperature for 24 hours. Refrigerate any jars that did not form a complete seal, and use within a few weeks.
• 5. Since this makes such a small amount, I seldom use a water bath process. I just put a couple of the jars in the refrigerator for immediate use, and place the rest in the freezer. It never seems to affect the quality when thawed.

RED WINE JELLY AND WHITE WINE JELLY

Steps:

• 1. Bring 1 1/4 cups of the wine to a boil in a small saucepan turn heat to med. Cook until reduced to 1/3 cup about 15 to 20 minutes.
• 2. Add remaining wine and sugar to large saucepan. Bring to a boil. Stir in the sure gel, lemon juice and butter. Return to a vigorous boil stirring constantly for 1 minute. Remove from heat and stir in the reduced wine. Let cool a bit and ladle into sterilized jars leaving a 1 inch head space in each jar.
• 3. Place in a boiling water bath with the water at least 1 inch above the jars. Let jars sit in water bath for 15 minutes. Remove and let sit on counter until all are sealed.
• 4. The directions are the same with either red or white wine

SURE.JELL WINE JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)