red wine jelly

This is a mashup of a couple of red wine jelly recipes. I like it so much that I’m posting it.

red wine jelly 2

Four ingredients and twenty minutes and you’ve got yourself a wonderful jelly that works equally well with either savouries like a cheese platter or a turkey sandwich; or sweets like waffles or crepes. Or pile it atop toast and peanut butter. Maybe on a bagel with cream cheese.

If you buy the smallest mason jars (125 ml in Canada) you can make about 12 jars of this jelly out of one bottle (plus 1/4 cup more) of wine, making it so easy to spread the love.

Red Wine Jelly

  • Servings: 10-12 125ml jars
  • Print

  • 3 1/4 cups wine (you can use red, white, or rose or a mix. I used a Cabernet Sauvignon which resulted in a beautifully coloured jelly. NB. One bottle will not be enough. You will need to have a little from a second bottle – anything will do! I used a splash of a Pinot noir sitting on the counter to make up the extra 1/4 cup of wine needed)
  • 1/2 cup lemon juice
  • 1 box of fruit pectin crystals (such as Certo or equivalent. My box was 57 grams but I think they are pretty universally standard)
  • 4 cups sugar
  1. First, sterilize the jars, lids, and sealers by whatever method you choose. I washed them thoroughly with hot soapy water, then rinsed and drained. Then I put them in the oven at 300 degrees F for about 15 minutes. Most recipes also recommend boiling the lids and rims and then leaving them in the hot water until you are ready to use them.
  2. Bring the wine, lemon juice and pectin to the boil in a large stainless steel pan, stirring frequently.
  3. Once you have achieved a full boil, add the sugar and continue stirring. Bring the mixture back to a full boil again. Once it is boiling, immediately set the timer for 2 minutes. Leave the heat at medium-high and stir for the entire 2 minutes.
  4. Once the timer goes off, remove the pan from the heat and pour into the sterilized jars. I used a large pyrex measuring cup with a pouring spout to fill the jars. Seal ASAP and set the jars aside for 24 hours in a place where they will not be disturbed.

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