Total Time
Prep 0 mins
Cook 0 mins

This make excellent gifts as it is quick and easy but very tasty jelly.


  1. Stir wine and sugar together, set aside for 10 minutes.
  2. Stirring occasionally.
  3. Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2" of tops.
  4. Wipe tops of jars and cover with lids.
  5. Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
  6. Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
  7. Sweet wines make a more flavorful jelly than dry wines do.
  8. Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.
Most Helpful

I used Spumante and changed the ratios to 2 cups wine and 3 cups sugar, eliminating the water altogether. The jelly is still "gaggy" sweet with a hint of vinegar aftertaste. There were 4 taste testers in the house at the time. I was the only person that didn't like the taste.

pencilport May 02, 2010

I recently found a really old canning/preserving cookbook at the local library that had a very similar recipe to this one. The only difference was that it called for 2c wine and no water and 3c sugar. This was the first time I had used Certo and was pleased with the results. This jelly set up very fast and was the fastest jelly I've yet to make 5minutes until canning! I highly recommend having everything prepared and ready before you add the Certo. It took a while for the mixture to clear up but once in the jars for about 5-10 minutes it became crystal clear and very pretty. I am planning on using this as Christmas gifts. There was a little extra left over for me but it made 4 half pints. I think it would taste marvelous as a spoonful in the center of a peach sprinkled with brown sugar and baked until the peach is warmed thru (maybe also on top of a grapefruit, orange, apple or pear). Thanks for posting this recipe!

Saeriu September 11, 2008

This is a very good jelly which makes a lovely gift, but this ratio is too sweet for me. I used the ratio suggested in two other recipes (#3714 & #78292): 3 c. sugar, 2 c. wine, 3 oz. liquid pectin -- and no water. The jelly set up perfectly, and was still *very* sweet.

Spicy Gal June 05, 2006