White Zinfandel Jelly
Capture the essence of summer in a jar with this delightful White Zinfandel Jelly recipe. Crafted with the fruity, slightly sweet notes of White Zinfandel wine, this elegant jelly combines granulated sugar, fresh lemon juice, and liquid fruit pectin for a beautifully glossy finish that's bursting with flavor. The touch of unsalted butter ensures a smooth texture by reducing foam during cooking. Easy to prepare in just 30 minutes, this jelly is perfect for spreading on toast, serving with soft cheeses, or using as a glaze for roasted meats. Ideal for gifting or preserving for yourself, this recipe yields four half-pint jars of pure indulgence. Whether you're a canning expert or a first-time jelly maker, this foolproof recipe will elevate your pantry with sophisticated charm. Keywords: White Zinfandel jelly, wine jelly recipe, homemade jelly, wine-infused preserves, canning recipe.
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Recipe Information
Ingredients
- 2.5 cups White Zinfandel wine
- 3.5 cups Granulated sugar
- 1 pouch (3 ounces) Liquid fruit pectin
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Unsalted butter
Instructions
Prepare 4 half-pint (8-ounce) glass canning jars by washing them thoroughly in hot, soapy water. Sterilize the jars by boiling them in a pot of water for 10 minutes. Allow them to air-dry on a clean towel. Wash and sterilize lids and bands according to manufacturer instructions.
In a large, heavy-bottomed saucepan, combine the White Zinfandel wine, granulated sugar, lemon juice, and unsalted butter. Stir gently over medium heat until the sugar completely dissolves.
Increase the heat to high and bring the mixture to a rolling boil that cannot be stirred down. Stir constantly to prevent scorching.
Quickly stir in the liquid fruit pectin. Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam that has formed on the surface using a spoon.
Carefully ladle the hot jelly into the prepared sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, then place the lids on top and tighten the bands until fingertip-tight.
Process the jars in a boiling water canner for 5 minutes. Begin timing once the water returns to a full boil. Adjust processing time based on altitude if necessary (refer to your local guidelines).
Remove the jars from the water bath and let them cool on a clean towel or cooling rack for 12-24 hours. Check the seals by pressing on the center of each lid—if it does not flex, the jar is sealed properly.
Store any unsealed jars in the refrigerator and use within 3 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 717.8 g | 261% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 716.5 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
