Pinot Noir Wine Jelly Recipes

WINE JELLY

Wine Jelly image

This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

Provided by Juanita Peek

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Yield 40

Number Of Ingredients 4

Ingredients

3 ½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

Steps:

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g

WINE JELLY

Wine Jelly image

This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.

Provided by Sandaidh

Categories Jellies

Time 30m

Yield 6-8 8 ounce jars

Number Of Ingredients 3

Ingredients

6 cups sugar
4 cups red wine
1 bottle liquid pectin

Steps:

Combine sugar and wine in a large saucepan.
Mix well.
Cook over medium heat, stirring continuously, until sugar is dissolved.
Remove from heat.
Add liquid pectin and mix well.
Skim off any foam and discard.
Pour immediately into hot, sterilized jars and seal.
Let cool.

SURE.JELL WINE JELLY

SURE.JELL Wine Jelly image

Combine zinfandel wine, sugar and fruit pectin to make gleaming jars of homemade SURE JELL Wine Jelly. Wine jelly goes perfectly with cheese and crackers!

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4

Ingredients

3 cups Zinfandel wine
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

Steps:

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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