This unusual jelly is an amazing addition to grilled meats and sauces.
To Make Red Wine Jelly you will need:
- red wine (I use a Cabernet Sauvignon)
- liquid pectin
- sugar
- hot water bath or steam canner
- canning tools (jar lifter, bubble wand, etc.)
- non-reactive pot
- ladle
- small dish
- white vinegar
- damp cloth
- half-pint mason jars with lids (or quarter pint jars)
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Watch me make this recipe in the video below:
This recipe video is part of the March Canning Madness collaboration and giveaway. Be sure to leave a comment on YouTube to enter the giveaway! The giveaway runs through the month of March, 2022.
To begin, prepare your jars and canning tools. Have the jars hot and ready to go.
Combine the wine and sugar in a large, non-reactive pot.
Slowly heat them together until the sugar is dissolved and the liquid is almost about to boil. Do not boil the wine or it will alter the flavor. This is very important and very tricky!
As soon as it is about to boil, remove it from the heat and immediately add the liquid pectin. Stir until it is thoroughly combined.
Immediately ladle the jelly into hot half-pint (or quarter pint) canning jars, leaving 1/4 inch of headspace.
With the rims of the jars with a damp cloth that has been dipped in white vinegar.
Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
Process the jars for 10 minutes.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
After the jars have processed, turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.
Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours.
Remove the rings, test the seals and label the jars. Store them away in the pantry.
Enjoy!
Please note: Because this jelly does not boil or cook for any real length of time, it still contains alcohol. This is not a jelly you would serve on toast, it is a cooking jelly to be used for glazing meats on the grill or other similar uses.
Red Wine Jelly
Ingredients
- 4 c red wine, such as Cabernet Sauvignon
- 6 c granulated sugar
- 2 pounches liquid pectin, not powdered pectin
Instructions
- To begin, prepare your jars and canning tools. Have the jars hot and ready to go.
- Combine the wine and sugar in a large, non-reactive pot.
- Slowly heat them together until the sugar is dissolved and the liquid is almost about to boil. Do not boil the wine or it will alter the flavor. This is very important and very tricky!
- As soon as it is about to boil, remove it from the heat and immediately add the liquid pectin. Stir until it is thoroughly combined.
- Immediately ladle the jelly into hot half-pint (or quarter pint) canning jars, leaving 1/4 inch of headspace.
- Wipe the rims of the jars with a damp cloth that has been dipped in white vinegar.
- Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
- Process the jars for 10 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
- After the jars have processed, turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.
- Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours.
- Remove the rings, test the seals and label the jars. Store them away in the pantry.
- Enjoy!
Notes
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I’m going to try this recipe to be used during the holidays. We had wine jelly on top of cream cheese spread on crackers as an hors d’oeuvre once and it was delicious! Since it retains its alcohol content, I will only be serving a limited amount. And I can hardly wait to try it on roasts and chops! Thanks so much for sharing this recipe.