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+ servings

Red Wine Jelly

A delicious red wine jelly that is perfect for biscuits or appetizers.
Course Jams, Jellies & Spreads
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 6-oz jars
Calories 117kcal
Author Creative Culinary


  • 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