Red Wine Jelly
This Red Wine Jelly could not be easier; no harvesting or cleaning of fruit required. Just grab your favorite wine and make it into jelly!
Years ago I owned a retail business that I ran from my home. I had a small shop in my finished basement and I would hold regular open houses for local clients as well as ship orders from online sales. I carried a wide array of items that were related to both wine and entertaining and included in the offerings were a Red Wine Jelly.
That’s right…wine. This was BC (Before Cocktails) which are now my passion. One of the things I loved were these small jars of fantastic jelly made from an assortment of wines including Pinot Noir, Cabernet Sauvignon, Chardonnay or Rosé wines.
While I used to have a ready supply, I haven’t had any in a couple of years and I was inspired to try making my own for this month’s Progressive Eats group event.
This is amazingly simple to do and while I’ve made Pinot Noir Red Wine Jelly this time around, use the same recipe for your favorite wine whether it be red or white; this one was fantastic so I’m looking forward to trying other variations too.
It could not be simpler even if you are not someone who does canning on a regular basis. It only made a little more than 4 jars so if you don’t want to put them in a hot water bath, just give the extra jars to friends and don’t bother with that step.
The only thing I’ve done differently this time around was to follow a tip I saw on an episode of America’s Test Kitchen. A bit more than a cup of the wine is reduced considerably and then added back in at the end; that really does help to intensify the flavor.
Before a client sent me a tall, large stockpot I just used my largest regular stockpot for the hot water bath. I found canning racks that fit in the bottom of my stockpot and it makes the perfect vessel for the amount that I do.
These are actually cooling racks for cakes but I bought them for canning and was happy to have something with a multiple use! Some jars and a jar lifter and I was set without having to spend a ton of money on a large canning pot that I had no room to store.
I used a bottle of Mark West Black Pinot Noir for this recipe. I think Pinot is the perfect type of wine for a project like this and this wine, with aromas of ripe black plums and blackberries along with mocha and vanilla notes, brought a great flavor profile to the mix.
I don’t recommend that this is the recipe for a cheap bottle of $3 Chuck either; use something you would enjoy drinking but without breaking the bank. Try something in the $8-10 bottle price range.
My only regret with this wine is that after I tasted it I poured the entire bottle into the pot. What was I thinking…I should have saved a small glass to drink while I cooked! It’s rich and smooth and a great pour.
This jelly is not something I would normally just spread on toast; I prefer it served with fluffy homemade biscuits or even better as part of an appetizer as shown in this post.
The combination of crisp cracker, Mascarpone Cheese and this Pinot Wine Jelly was addictive. Seriously I considered sitting down at the kitchen table with a jar of jelly, the cheese and crackers and a glass of water for lunch. Nothing else. I stopped myself but really…I could have!
Want to surprise someone with a great homemade gift? This would do quite nicely. Mother’s Day is coming up and I can promise you this…mom’s LOVE something from the heart.
They really don’t need perfume or lotions or another scarf. You show up with a gift basket with some cheese, crackers, a bottle of nice wine and this jelly and if you think they love you now? Watch out…you will totally slay your mom; I promise.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Wine and Cheese and is hosted by Jenni Field, who blogs at Pastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Wine and Cheese
- Port Wine Cheese Ball from Pastry Chef Online
- Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
- Apricot Riesling Mustard from All Roads Lead to the Kitchen
- Chicken Scallopini from Stetted
- Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme
- Red Wine Jelly from Creative Culinary (You’re Here!)
- Italian Wine Biscuits from Mother Would Know
- Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
- Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
- Mascarpone Cheesecake from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen
More of our Favorite Appetizers
- French Quarter Cream Cheese Spread
- Artichoke and Parmesan Cheese Dip
- Baked Brie with Berries and Walnuts
PIN IT! ‘Red Wine Jelly’
Red Wine Jelly
- 1 750 ml bottle red wine (Cabernet, Pinot Noir, Merlot or Red Blends are good)
- 3 ¼ cups sugar
- 1 3-ounce envelope liquid pectin
- 3 tablespoons lemon juice
- ¼ teaspoon butter
- Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
- Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute.
- Remove from heat and stir in the reduced wine.
- Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
- To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month unless processing for longer storage.
To Process in Canner:
- Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼-inch headspace. Wipe rims before putting on lids and tighten lids just until snug.
Processing times will depend on your altitude:
- 5 minutes for up to 1,000 feet
- 10 minutes for 1,001 to 6,000 feet
- 15 minutes for above 6,000 feet
- Store in cool, dark place for up to 1 year.
I can’t drink wine – the alcohol makes me sick, and the sulfites give me a migraine. I like the taste, so gave this recipe a shot. WOW!! I was expecting meh, but it is really good. I used a $9 pinot noir from our local Chicagoland store, followed the recipe exactly & canned at the end. My first time with liquid pectin – I regularly use powdered or Pomona’s pectin – so I was anxious waiting for this to set. I water-bathed it around 7pm yesterday, by 10am this morning after an evening in a cool kitchen, my not-quite-full 1/2 pint jar was set! It is SO good!!! Definitely saving this recipe!!! This made 4-1/2, 1/2-pint jars for me. Water bathed 4, the not full one was for immediate tasting!
I’m so glad this worked out for you! You know it’s been a while I need to make some for myself too. 🙂
Help! I’ve made wine jelly twice and I can’t get it to set. It taste delicious, but what am I doing wrong?
Would this work for a port jelly as well? If so would you need to reduce the sugar?
Hi, just a quick question: I can’t get liquid pectin where I live, I fin Sure Jell easily. How much of dry pectin shoul I use? Thank you
Karem, I’ve read that you really can’t substitute a dry pectin for a liquid easily…one is put into the mixture while it’s cooked and the other added at the end and right before canning. Have you checked online? Most brands are readily available for shipping from Amazon if that would help.
Thanks for your quick response. I have no problem using dry pectin but would like to know how to substitute. I’ll check it out. Thanks
If you come up with a plan, please do let me know!
I have same issue. Did you figure out how much dry pectin to use?
Liquid pectin and powder pectin are not directly interchangeable; you have to make some modifications. You need to adjust both the quantity of pectin and the cooking process. Use less powder pectin than liquid pectin. For one pouch of liquid pectin use 2 Tablespoons of powder pectin.
This jelly looks incredible, I just love the deep ruby red color. I recently made a champagne jelly that I loved so much I decided I wanted to make all sorts of wine and boozies jellies! This will be my next one.
That’s where I’m at too! My trouble is I give away a lot too…mine is already gone. Sob.
I don’t like to drink pinot noir but I bet I’d like this jelly on my cheese plate!
I love it with almost any red wine so use one you like. I’ve only not made it with a Rose so that’s next for me!
Of all the things wine I dream about, I never thought about a jelly. What an incredibly great idea. It would be exquisite on a wine and cheese platter with some nice salty crackers!
We should put this on our list for the next time; as hard as it is for us to actually make those ‘next times’ work!
Aha! Pinot Noir from my backyard– Monterey County! I love that spoon! It looks like it was looted from a dragon’s lair (I mean that in a good way). Fancy! I love canning, and do several times a year. I think I have something new to try with my canning equipment (I have a Ball Auto Jam/Jelly maker and an Automatic Canner as well). Beautiful post, as always.
When I had the boutique I mentioned in the post I sold those spoons and more that were hand made locally. SO glad I kept a couple for myself! With your equipment this should be a piece of cake; it was easy for me with my cobbled together pieces. Thanks so much!
I’ve done just a bit of jam-making and canning – enough to be brave enough to try this fabulous-looking recipe. As an appetizer, this is the ultimate in my book. And now that I have your good advice, I’m going to set aside my small glass before I pour the wine into the jelly.
Smart woman…although I must say I also loved the jelly so much that maybe I would use the whole bottle and open another one for me? 🙂
What a great idea to add a reduction back into the jelly. And I want that jelly. Really. I bet it would be dreamy layered on top of panna cotta or folded into whipped cream for a fast “mousse.” Can’t imagine there are many ways that *wouldn’t* be good. Even as a glaze for ham or something. Yum!
What am I doing wrong? I cannot get the Pinot Noir Red Wine Jelly recipe to come up. I just get a grey screen with lots of little diamond shapes. Is there a secret?
I’ve fixed one issue and the page should be viewable again; so sorry for the inconvenience…particularly with this recipe that I just love and wanted to share!
I’m dreaming up all sorts of ways to use this Pinot jelly—but with mascarpone on crackers would be the first to try! I’d love to make this for gifts–I know my friends would love it!
I know they will too! I gave friends a jar for Easter; it’s already gone and she wants to make some more with me!
I’m adding this to my list of ‘Must Make Soon’ recipes!! I love this! What a terrific idea to make.
It is really good Susan; tastes just like the product I used to buy which I loved. I’m very excited to now be able to just make a couple of jars when the mood strikes me; it’s SO easy!
I’m thinking of making a batch to save for hostess / little birthday gifts too!
Just wondering what the wine should be reduced to, in the recipe there is a ? instead of a measurement. I love making jelly and have not tried a wine one yet. This will be delicious. Thankyou.
I was just trying to make it more fun by leaving that information out!! Or…the software I use for inputting recipes apparently can not translate measurements for thirds so it threw out a question mark; it should be reduced to 1/3 cup and I’ve fixed the recipe too. Thanks for the heads up!