White 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.

ROASTED GARLIC AND WHITE WINE JELLY

Steps:

• * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
• Place wine and garlic in a large saucepan.
• Add sugar and mix well.
• Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
• Remove from heat and stir in pectin.
• Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
• Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.

WINE JELLY

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.

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.

WHITE WINE JELLY

Steps:

• Soften gelatin in cold water for 5 minutes.
• Bring hot water and sugar to a boil. Remove from heat, add gelatin and blend well. Cool.
• Stir in wine, lemon juice, and orange juice. Pour into a mold or individual glasses. Refrigerate until firm, about four to six hours.
• Serving suggestions: Serve on toast or a cracker. Spoon wine jelly into goblets, cover with custard, and top with whipped cream. Also great used to glaze a cake.

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