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Wine Jellies

  Wine 2 Cup (32 tbs)
  Sugar 3 Cup (48 tbs)

I like to use a flavorful wine.
You can use port or sherry for a sweeter jelly, but I prefer a Zinfandel, Gamay Beaujolais, or perhaps a Chardonnay.
A Fume Blanc is nice as well.
Stir the sugar into the wine and warm, in a stainless steel pan, until the sugar is dissolved.
Do not overheat.
It must not quite come to the simmer.
Remove from the heat and stir in the pectin, being very careful to dissolve the pectin completely in the wine and sugar mixture.
Pour into small jars.
I use 8-ounce jelly jars.
Keep refrigerated.
It will keep about 2 months.

Recipe Summary

Difficulty Level: 
Preparation Time: 
2 Minutes

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2557 Calories from Fat 0

% Daily Value*

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 33.6 mg1.4%

Total Carbohydrates 605 g201.8%

Dietary Fiber 0 g

Sugars 605 g

Protein 0.34 g0.67%

Vitamin A Vitamin C

Calcium 4.9% Iron 11%

*Based on a 2000 Calorie diet

Wine Jellies Recipe