Skip to main content

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.

Ingredients

  • 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

Instructions

  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.
Scroll to Continue

Read More From Delishably

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.

Rate This Recipe

Related Articles