Red Wine Jelly Recipes

RED 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.

WINE JELLY

Steps:

• Combine sugar and wine in a large saucepan.
• Mix well.
• Cook over medium heat, stirring continuously, until sugar is dissolved.
• Remove from heat.
• Add liquid pectin and mix well.
• Skim off any foam and discard.
• Pour immediately into hot, sterilized jars and seal.
• Let cool.

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.

RED WINE JELLY

Steps:

• Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.

RED AND WHITE WINE JELLY - CHERRY CABERNET AND LEMON WITH ROSEMARY CHARDONNAY

Steps:

• Put cherries and 3 and 1/2 cups of wine into a medium saucepan with sugar. Heat over medium heat until the cherries soften; 10-15 minutes.
• Add liquid pectin and remainder of wine and cook slowly until thickened.
• Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and 'wrinkles' when you gently push it with a spoon.
• Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
• Remove from pot and allow to cool. Store for up to one year in the pantry.
• Measure 3 and 1/2 cups of wine into a pan and heat gently over medium heat.
• Add 6 cups of sugar when wine warms and stir until completely dissolved. I know it sounds like a lot of sugar but it's just right for a dry wine.
• When tiny bubbles form on the bottom of the pan stir in the lemon juice, lemon zest and rosemary along with the two 3 oz pouches of liquid pectin and the remainder of the wine.
• Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and 'wrinkles' when you gently push it with a spoon.
• Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
• Remove from pot and allow to cool. Store for up to one year in the pantry.

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.)

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 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