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My review
Wine Jelly
Juanita
"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."
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Ingredients
servings 106 calsOriginal recipe yields 40 servings (5 half-pint jars)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 106 calories; 0 g fat; 23.4 g carbohydrates; 0 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
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Reviews
Read all reviews 138156 Ratings
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Most helpful positive review
5/29/2006
My son-in-law, bless his heart, bought me a huge bottle of cheap chardonnay. I am not usually a wine snob but I could hardly make it through one glass. I froze some in ice cubes to use, in case ...
Most helpful critical review
11/13/2006
The flavor of this recipe is great but the consistency is not right for a jelly. It is more like a sauce. Taking warning from the other posters, I used 3 oz of liquid pectin and it is still no...
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5/29/2006
My son-in-law, bless his heart, bought me a huge bottle of cheap chardonnay. I am not usually a wine snob but I could hardly make it through one glass. I froze some in ice cubes to use, in case ...
5/23/2006
Wonderful!!... I pour the jelly in wine glasses and seal it with parrifin wax to give as gifts. The presentation is lovely.
12/1/2001
I have made this with Burgandy and Chardonnay. It is so odd - with the burgandy you think you are eating grape jelly (because of the colour) - and then you get this wine after-kick. It is really...
12/20/2008
This is a great recipe, as written. I had no problem with the jelly setting up with the powder pectin. I used a Cabernet Sauvignon first, then a White Zinfandel. Between the two, I actually p...
11/13/2006
The flavor of this recipe is great but the consistency is not right for a jelly. It is more like a sauce. Taking warning from the other posters, I used 3 oz of liquid pectin and it is still no...
10/2/2007
Wine jelly is delicious whatever wine you use. I prefer white to eat on toast or fruit. Wine jellys are great for begginers to start with. They can be finished under an hour and there is no f...
11/24/2007
Wonderful! I made two batches following the recipe exactly, one Merlot and one Chardonnay. Really tasty with cream cheese and crackers as the recipe author states. Also will be good as a glaze o...
10/30/2006
I was looking forward to this one so much. It had great reviews as well. I made it the first time, it didn't set up. I made it a second time it didn't set up. I have made jelly before and th...