Total Time
20mins
Prep 5 mins
Cook 15 mins

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."

Ingredients Nutrition

Directions

  1. Combine wine, lemon juice, and pectin in a large saucepot.
  2. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
  3. Return to a rolling boil.
  4. Boil hard 1 minute, stirring constantly. Remove from heat.
  5. Skim foam off top, if necessary.
  6. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
  7. Tighten 2 piece lids.
  8. Process for 5 minutes in boiling water bath.
Most Helpful

5 5

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.

5 5

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