Total Time
Prep 0 mins
Cook 30 mins

This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.


  1. Combine sugar and wine in a large saucepan.
  2. Mix well.
  3. Cook over medium heat, stirring continuously, until sugar is dissolved.
  4. Remove from heat.
  5. Add liquid pectin and mix well.
  6. Skim off any foam and discard.
  7. Pour immediately into hot, sterilized jars and seal.
  8. Let cool.


Most Helpful

TerRIFic! I agree this makes a *lovely* gift for wine lovers. So simple, but really impressive. Just a note: the volume of liquid pectin required is 6 oz. (in our store, liquid pectin now comes in 3 oz.-packets, rather than 6 oz.-bottles).

Spicy Gal June 05, 2006

I made this as a gift for BIL. I used a semi-sweet Niagara. The sweetness compliment the wine and the wine flavor definitely can out in the jelly. Since the recipe did not say to bring to a boil, I was a little leery. I made it like listed, but processed it for 10 min. in a hot water bath. It is great.

Roger/OH December 15, 2003

Wanted to try a wine jelly so chose this recipe and it was a great pick. Afraid I'm one of those beginning jelly makers that you can't assume I know what I'm doing believe me I don't!! I made this twice, the first time it just did NOT set up, but tried the 2nd time and it was perfect, I think my mistake the first time was not letting it come to a hard enough boil for a full minute before canning. I also had trouble getting all the jars to seal so think I must have done something wron there. Not sure about that. I used a Washington Cabernet Souv for the wine and the color came out a rich, deep red that a love. The flavor (I got to sample from the jars that didn't seal) is right on and can't wait to serve this to company over cream cheese with crackers and cheese. Thanks for a great recipe that I'll use again, want to try a white wine too

Bonnie G #2 October 30, 2011

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