Red Wine Jelly
A delicious red wine jelly that is perfect for biscuits or appetizers.
Servings 4 6-oz jars
- 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.
Serving: 18 | Calories: 117kcal | Carbohydrates: 29g | Sodium: 5mg | Sugar: 27g