How to Make Wine Jelly

Jeff Johnston is a medieval reenactor and avid history fan. He also loves a good wine jelly.

How to Make Homemade Wine Jelly

How to Make Homemade Wine Jelly

What to Do With Leftover Wine? Make Wine Jelly

Jelly made with wine is extremely tasty, and the best part is that since you can use any wine, you can easily customize this recipe with your favourite wine and end up with a jelly tailored to your individual tastes. Any wine can be used, including fruit wines and meads. The first time I made this, I used my oak-aged chai mead. It was a huge hit, but if you prefer a nice, dark, bold red or a sweet white, or even a dessert wine, feel free to vary it up and see what you end up with.


  • 2 cups of your favourite wine or mead
  • 1/4 cup lemon juice strained
  • 3 1/2 cup white sugar
  • 1 pouch liquid fruit pectin


  1. Place wine lemon juice and sugar in a large sauce pan.
  2. Bring to a boil over high heat and boil hard for one minute, stirring constantly.
  3. Remove from heat and stir in pectin.
  4. Skim off scum until clear.
  5. Laddel into hot sterile jars, leaving 1/2-inch airspace. Wipe the rim of jars and seal them finger-tight.
  6. Hot-water process the jars for 15 minutes.
Homemade Wine Jelly

Homemade Wine Jelly

How to Choose Your Wine

Choosing a wine for this recipe is a key step. As I have stated, you can use any wine you like for this recipe and it will work, of course, some will turn out tastier than others. Sweeter wines tend to turn out nicer generally, but dry can have some added benefit. I am a huge fan of using mead with this recipe but I am after all known as TheMeadMan.

If the end result is really what you are looking for, a nice bold red will give a dark red jelly, but a rose will give you beautifully clear pink jelly. Naturally, the jelly at the end will be essentially the same colour as the wine you started with.

While often people use cheaper wines to cook with not worrying too much about flavour, I would advise against doing this, especially with this recipe. You want to highlight the flavour of the wine and allow its full range to be displayed. A poor quality wine will produce a poor quality jelly. Always choose your wine with care and you'll end up with a far superior end product. Avoid cooking wine at all costs, cooking wine is a waste of grapes and should never be used in cooking, never use a wine you won't drink to cook with.

How to Use Your Jelly

Now that you have this wonderful jelly what do you do with it? Sure you could just spread it on toast and eat it like that, but surely such a masterpiece requires something more worthy. Why not try a baked brie? Baked brie is a wheel of brie cheese and your favourite topping wrapped in pastry and baked. It's a great treat, fairly easy to make and you'll blow your friends away at the next potluck if you show up with a baked brie with homemade wine jelly.

But that's not all you can do—experiment, jelly is for more than just PB&J's, although a peanut butter and wine jelly sandwich is an excellent lunch. In short, enjoy your jelly, share it, I guarantee you won't regret making it.

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Connie on November 04, 2019:

What are your thoughts about a rose moscato and strawberries? For a jam ??

Jeanice on March 01, 2018:

Liquid pectin is most always added at the end

Tiffany on October 15, 2015:

How many jars does this recipe make?

Jeff Johnston (author) from Alberta Canada on October 14, 2014:

To be honest I am unsure why its added after. Not sure that it makes a difference one way or the other.

L.Smith on October 04, 2014:

I'm new to jelly making, want to try...wondering if there is a reason that the pectin is added after cooking in this recipe, most add it during the cooking---------thanks

Jeff Johnston (author) from Alberta Canada on June 11, 2014:

@hertramj: 15 Minutes is more than sufficient for most size jars.

hertramj on June 10, 2014:

How long do you hot water process? Going to try it with Rhubarb wine.

drewcostello on April 08, 2013:

Must try. Thanks for your lens.

hntrssthmpsn on April 07, 2013:

Baked brie and wine jelly, you say? Suddenly... I'm in the mood to entertain guests... I haven't ever made (or eaten) wine jelly, but due to the local abundance of affordable and excellent wine (and my own status as a confirmed lightweight) I do wind up with leftover wine pretty often. And yes, "cooking wine" is a silly concept, best left unexplored.

Jeff Johnston (author) from Alberta Canada on October 01, 2012:

@Hargeo: You'll love it. Its so very tasty. Works well with thumbprint cookies too :D

Hargeo on October 01, 2012:

Have to try this! Thanks for this recipe

Jeff Johnston (author) from Alberta Canada on September 12, 2012:

@mouse1996 lm: its fantastic and quite easy to make

mouse1996 lm on September 12, 2012:

This looks delicious. I would love to try this at least once in my life.

GeekGirl1 on September 02, 2012:

Sounds like a delicious way to enjoy wine. I love to try this.

Jeff Johnston (author) from Alberta Canada on May 15, 2012:

@ecogranny: Thanks... it is good, the trick is choosing the best wine/mead for your personal tastes.

Kathryn Grace from San Francisco on May 15, 2012:

What a keen idea! Sounds delish!

Jeff Johnston (author) from Alberta Canada on May 15, 2012:

@thegreeneredge: Thanks... wine jelly is fun, it was the first jam type thing I ever attempted.

thegreeneredge on May 15, 2012:

Oh my word! I'm in trouble now! HAD NO IDEA you could do this! I just made my own freezer jam....I'm looking forward to THIS! Great and original lens!

avigarret on May 03, 2012:

Had no idea wine jelly existed but it looks delicious, thanks for sharing.

Rose Jones on February 07, 2012:

Sounds like a lot of fun, and I love the idea of the wine jelly in brie.

BusyMOM LM on January 27, 2012:

love this! My cousin has a vineyard and makes wine jellies all the time. deeeelish!

TheArtLibrarian on January 21, 2012:

I had no idea you could do this. Thanks!

anonymous on January 21, 2012:

Sounds like an interesting treat!

WriterJanis2 on January 21, 2012:

Nicely done. I want some!

mary lighthouse15 on January 20, 2012:

looks yummy!

anonymous on January 20, 2012:

I do like my jam that's for sure.

Jeff Johnston (author) from Alberta Canada on January 20, 2012:

@Inkhand: Thanks, I originally tweaked another wine jelly recipe in order to be able to create mead jelly. Since the experiment was a complete success I thought I'd post the recipe and make it adjustable to whatever type of wine a person liked. I plan on trying this recipe out with a Peary (pear equivalent of hard apple cider).

Inkhand on January 20, 2012:

I love your wine jelly recipe, not only is it tasty but it is adjustable to any kind of wine.

Jeff Johnston (author) from Alberta Canada on January 20, 2012:

@anonymous: thanks, didn't know about the recipe module, I am a newbie here at squidoo just making do with what I do know what to do... ;)

I'll play with that module and may just update this lens :D

anonymous on January 20, 2012:

Your wine jelly recipe will get us into the kitchen for sure! I had never heard about making jelly with wine and would have never guessed it would be so easy to do. I'd like to let you know about the recipe module that is available and is easy as your recipe to use. Browse all modules, All Modules and "R". It does allow a printable version, which is handy...but don't feel obligated to use it unless you want to.

iWriteaLot on January 20, 2012:

Very nice! I've got a bottle of Zin in the fridge. I'll have to try to make some wine jelly with it and see what happens. Thanks for the idea!

Jeff Johnston (author) from Alberta Canada on January 20, 2012:

@leeleon: Thanks, glad you liked it, I'll definitely check out your fondue recipe too.

leeleon on January 20, 2012:

nice recipe. Welcome to see my fondue recipe. I will try your recipe.

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