Wine Jelly

[BorderTerroir]

Has anyone made wine jelly?

It's something we came across in Chinon a few years ago.

Really good with cold meat.

[cpfan]

From a really old post ...

Wine Jelly 11/13/2003 9:17:31 PM
Author : John Y. OK so you like wine.That means you probably enjoy a little jelly on a cracker now and then. I had been searching my cookbooks looking for a recipe for a wine jelly that was not boiled when this one surfaced. You need a double boiler. Get a good amount of water in the bottom of the boiler boiling briskly. Add to the top 2 cups of your chosen wine and 3 cups of sugar. Heat this mixture until the sugar is completely dissolved (about 3-4 minutes). Then remove the double boiler from the heat source leaving the wine/sugar mixture over the hot water. Immediately add 1/2 package of Certo liquid (1 pouch) and stir thoroughly. Pour into 4 sterilized 1 cup size mason jars and seal. This jelly is excellent with all the taste and wallop of the original wine. I tried two batches, one with a sweet sherry and the other was an amarone. Definitely a ``Do Again``

#2 Author : febe 12/13/2003 10:12:34 AM
John, I tried your recipe, WOW it is good. I had never heard of wine jelly before, did it with a raspberry white zinfandel and it turned out great. I’m going to try it with other kind , red and white, these will make nice hostess gifts for Christmas. thanks for sharing your recipe.

We have done this with excellent results. My daughter-in-law loved the Blackberry Merlot wine jelly. Make sure that you use Certo, when we tried another brand it did not set properly.

Thank you to John Y (whoever he is) for the recipe.

Steve

[BorderTerroir]

Thanks for that.

I'll use 250ml as a cup, just need to remember where I've put our double boiler.

[cpfan]

We'll probably make some as Chrismas presents again this year.

Steve