Wine Jelly

"This make excellent gifts as it is quick and easy but very tasty jelly."
photo by a user photo by a user
1 batch


  • 1 34 cups wine
  • 3 12 cups sugar
  • 14 cup water
  • 1 packet liquid Certo


  • Stir wine and sugar together, set aside for 10 minutes.
  • Stirring occasionally.
  • 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.
  • Wipe tops of jars and cover with lids.
  • Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
  • Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
  • Sweet wines make a more flavorful jelly than dry wines do.
  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.


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