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Red Wine Jelly
I made this yesterday and I am really impressed that the great taste of this wine still shines through after processing into Jelly!! I love that you can use any red wine so, I chose a wonderful Pinot Noir. Great to make and add to gift baskets with cheeses, other wine jellies and cheese knives, a gift that is sure to Wow! Enjoy ~ Diane
(August West Graham Family Pinot Noir Jelly)
3 1/4 Cups Dry Red Wine (*I used: August West 2009 Graham Family Pinot Noir)
1/2 Cup Lemon Juice
1 Package (1.75oz powdered fruit pectin *I used: Sure-Jell *no sugar needed in pink box pectin)
4 1/2 Cups granulated sugar
Wash your jars and rings in hot, soapy water and set jars on a cookie sheet in oven to keep warm (I set oven to 175) Place lids in a small sauce pan and simmer 'low' on stovetop while everything is being prepared. At this time, also set your canner with water and rack onto stovetop to bring to a boil.
In a large, deep stainless steel pot combine wine and lemon juice. Whisk in pectin until dissolved. Stirring frequently, bring to a boil. Add all sugar at one time and return to a full roiling boil, stirring constantly, for 2 mins or until your candy thermometer reaches 220. Remove from heat and skim off any foam, if needed. Pour hot jelly into hot jars leaving 1/4" head space, wipe rims and apply lids and rings (snug, fingertip-tight) Place in canner with at least one inch of water covering tops of jars, process for 10 minutes in Boiling Water Bath or according to local regs. (I have to add 5 mins for my altitude)
Once timing is complete, turn heat off stove, remove lid from canner and let sit for 5 mins, remove jars to a protected, draft free surface and let cool for 24 hours. After 24 hours, remove rings, make sure lids are sealed and store properly.
Makes approx Six - 8oz jars
Recipe Adapted from: Ball Complete Book of Home Preserving/Red Wine Jelly
Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home