Shiraz Wine Jelly Recipes

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WINE JELLY



Wine Jelly image

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

Provided by Juanita Peek

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 40

Number Of Ingredients 4

3 ½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

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.

Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g

WINE JELLY



Wine Jelly image

This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.

Provided by Sandaidh

Categories     Jellies

Time 30m

Yield 6-8 8 ounce jars

Number Of Ingredients 3

6 cups sugar
4 cups red wine
1 bottle liquid pectin

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.

BASIC HERB WINE JELLY



Basic Herb Wine Jelly image

Make and share this Basic Herb Wine Jelly recipe from Food.com.

Provided by dicentra

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 5

1 3/4 dry white wine or 1 3/4 red wine
1/4 cup white wine vinegar or 1/4 cup red wine vinegar
3 tablespoons chopped fresh herbs
3 1/2 cups sugar
1 (1 ounce) envelope liquid pectin

Steps:

  • Combine wine, vinegar and herbs in large saucepan. Bring to a boil; remove from heat. Cover and allow to steep for 30 minutes to extract flavors.
  • Strain mixture through a lined sieve; discard leaves. Return liquid to saucepan and stir in sugar.
  • Bring to a boil over high heat and boil rapidly for 1 minute, stirring constantly.
  • Remove from heat and stir in pectin.
  • Ladle into hot jars and process for 10 minutes in water bath.

Nutrition Facts : Calories 678, Sodium 1.8, Carbohydrate 175.1, Fiber 0.1, Sugar 174.7

WINE JELLY



Wine Jelly image

Make and share this Wine Jelly recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Jellies

Yield 1 batch

Number Of Ingredients 4

1 3/4 cups wine
3 1/2 cups sugar
1/4 cup water
1 packet liquid Certo

Steps:

  • Stir wine and sugar together, set aside for 10 minutes.
  • Stirring occasionally.
  • Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2" of tops.
  • Wipe tops of jars and cover with lids.
  • Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
  • Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
  • Sweet wines make a more flavorful jelly than dry wines do.
  • Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.

Nutrition Facts : Calories 3051.8, Sodium 29.4, Carbohydrate 711.1, Sugar 701.9, Protein 0.3

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