Making Wine Jelly

We live in Canada’s wine belt (well, truthfully just East). And today we made some wine jelly. We have made fruit and wine jellies and herb and wine jellies, but never just wine.   Wine jelly only requires the most basic ingredients: sugar, pectin, lemon juice, and wine. Click here for the recipe.

You only need to use one bottle of wine, but I have a secret, before I start (while the canner is heating up to sterilize the jars), I take 1 cup of wine and boil it to reduce it. This adds a shot of the wine flavor to the jelly you can’t get any other way!

l 2 r -lemon juice, reduced wine, sugar, wine, pectin

With the red Wine Jelly, I am using powdered pectin. I pour the lemon juice the wine and the reduced wine into the pot and wisk in the pectin. It is important to get it well blended our your jelly will have super jel chunks.

Whisk in the powdered pectin

The pot the goes on the stove and the wine, lemon juice and pectin mix is brought to a full rolling boil (that you can’t stir down). You add the sugar slowly, and try to keep the jelly boiling and once all the sugar has been added, You bring it to a full rolling boil for at least one minute.

Full rolling boil! Look at the froth!

After the minute, I turn the heat off under the jelly. I take the hot sterilized jars out of the canner and put them in the sink. The lids are all ready, the ladle and the funnel have been in the boiling water bath with the jars and are now in the lid pot.

Everything is ready to put the jelly pot on the sideboard and ladle the jelly into the jars.

If you think the color is pretty, you should smell it!

The rims are wiped with a clean damp paper towel and the lids are put on then back into the canner the jars go.

They then boil for 10 minutes.

Once the water boils, the jars are canned for 10minutes. That is enough time to wash the all the pots, utensils and cups. Then the water is turned off under the canner and 5 minutes later the jars are taken out of the canner and left to cool on a towel on the table.

Cooling off

The color of this jelly is gorgeous!

On the deck

Here is a shot – looking into the sun!

WineJelly8

Also in our back yard is a dancing dog!

Cinnamon dancing

And Finally, the Taste Test! A glass of the wine, with crackers, cream cheese and the wine jelly!  There is nothing like a jelly that goes with the wine!

Heavenly

Bon Appetite!

It was 30 c (that’s 86F) today! I think the kitchen is at least 100!

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About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on May 5, 2013, in Recipes, Sweet and tagged , , , , , . Bookmark the permalink. 5 Comments.

  1. Looks scrumptious, the wine, jelly and crackers. I may just have to try this one.

  2. Oh that wine jelly is absolutely gorgeous and yummy looking. I just bet it was incredibly HOT HOT HOT in that kitchen!

    Pam

  3. Oh it looks great, I will try it too. Which kind of red wine is the best for jelly?

  4. Beautiful! What a lovely jelly.

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