3 Reviews

I've made this recipe countless times but never reviewed it. It's so easy and fool-proof to make; I've never had a failure. My yield has always been six half-pints plus a taster for the fridge. I've found that a very robust red wine gives the best winey-flavor, so I use a medium-priced ($9) cabernet-merlot blend. A cheaper wine produces a grape jelly taste with not much wine kick (which is perfect if that's what you want). Thanks for posting NanaLee.

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Kathy228 June 24, 2007

So EASY, so GOOD! We enjoyed these on tea biscuits. Can't wait to try a white wine.

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Anemone June 08, 2009
Wine Jelly