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red wine jelly

11/17/2014

1 Comment

 
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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) 

Ingredients:
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

Directions:
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

1 Comment
Elmer Jones link
3/31/2015 03:20:53 am

I have try your red wine jelly but I use Texas red wine and your wine and both make real good jelly.love the taste of the wine.
Have you try it with pecan or hot pepper in it. talk about the taste it great.

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy