Wine Jelly
Transform your favorite dry red or white wine into a luscious homemade Wine Jelly, a sophisticated condiment that combines the bold flavors of wine with the perfect balance of sweetness and acidity. With just four ingredients—dry wine, granulated sugar, powdered pectin, and a hint of fresh lemon juice—this recipe is surprisingly simple yet undeniably impressive. Ready in under 30 minutes, it’s ideal for spreading on warm toast, pairing with a charcuterie board, or even glazing meats. The quick-cooking process ensures that the wine’s vibrant notes remain intact, while the jelly’s luxurious texture and glossy finish make it a showstopper. Preserve it as a fridge-friendly treat or process it for a shelf-stable indulgence that’s perfect for gifting. Whether you're a wine lover or a fan of creative preserves, this Wine Jelly recipe is a delightful way to add a gourmet touch to any occasion!
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Recipe Information
Ingredients
- 500 ml Dry wine (red or white)
- 400 g Granulated sugar
- 25 g Powdered pectin (for jelly making)
- 2 tbsp Fresh lemon juice
Instructions
In a medium saucepan, combine the wine and fresh lemon juice. Place it over medium heat and warm gently, but do not bring it to a boil.
Whisk in the powdered pectin and continue stirring until it is completely dissolved, about 1-2 minutes.
Increase the heat to high and bring the mixture to a rolling boil, stirring constantly.
Add the granulated sugar and continue stirring until the sugar is fully dissolved.
Once the mixture is boiling vigorously (a boil that cannot be stirred down), allow it to boil for 1 minute. Keep stirring to prevent scorching.
Remove the saucepan from heat and skim off any foam from the surface using a spoon or ladle.
Pour the hot mixture immediately into sterilized jars, leaving about 1/4 inch of space at the top. Use a funnel for easier pouring if needed.
Seal the jars with sterilized lids and allow them to cool at room temperature. The jelly will set as it cools.
Store in the refrigerator for up to 3 weeks or process in a boiling water bath for 10 minutes to make it shelf-stable.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 404.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 654 mg | 14% | |
*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.
