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Wine Jelly

Prep Time:

40 Minutes

Serves:

4 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Double boiler or heatproof bowl over saucepan

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

  • Wine (any style)

    • 480 ml / 2 cups

  • Granulated sugar

    • 600 g / 3 cups

  • Liquid pectin

    • 1 pouch (85 ml / 3 oz)

Preparation

  1. Combine wine and sugar


    In the top of a double boiler, combine wine and sugar.

  2. Dissolve sugar


    Heat gently, stirring constantly, until sugar dissolves (about 3–4 minutes).


    Do not boil.

  3. Add pectin


    Remove from heat. Immediately stir in liquid pectin.

  4. Skim if needed


    Skim foam if present.

  5. Fill jars


    Pour hot jelly into hot jars, leaving 3 mm / ⅛ inch headspace.

  6. Seal and process


    Apply lids and rings fingertip tight.


    Process in a boiling water bath for 5 minutes.

  7. Cool and check seals

A simple, elegant jelly made from wine alone. Neutral enough to pair with cheese, meats, or savory breads.

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