Cherry & Red Wine Jelly
Combining bing cherries with a red wine to for jelly makes a special jar of deliciousness.
Servings 32 Servings
Calories 146kcal
Ingredients
For the Cherry & Red Wine Jelly
- 2 cups bing cherries roughly chopped
- 4 cups red wine
- 4-6 cups sugar depending on how sweet you want it
- 2 pouches liquid pectin
Instructions
To Make the Cherry & Red Wine Jelly
- Put cherries and 3 and 1/2 cups of wine into a medium saucepan with sugar. Heat over medium heat until the cherries soften; 10-15 minutes.
- Add liquid pectin and remainder of wine and cook slowly until thickened.
- Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and 'wrinkles' when you gently push it with a spoon.
- Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
- Remove from pot and allow to cool. Store for up to one year in the pantry.
Notes
Lemon with Rosemary Chardonnay
Nutrition
Serving: 1Ounce | Calories: 146kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.1g | Sodium: 3mg | Potassium: 39mg | Fiber: 1g | Sugar: 29g | Vitamin A: 270IU | Calcium: 9mg | Iron: 0.3mg