Wine Jelly

Robustly flavored, dry red wines make luscious jellies for breads or meat glazes.

 Makes about 6 x 250 ml jars.


  •  1 bottle (750 ml) dry red wine (3 – 1/4 cups) I generally buy a bigger bottle and add 1/2 cup of reduced red wine (1 cup reduced to 1/2)
  • 1/2 cup (125 ml) lemon juice
  • 1 pkg (57 g)  Pectin (dry)
  • 4 – 1/2 cups (1125 ml) granulated sugar


  1. Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. the lids in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  2. Pour wine and lemon juice into a large, deep stainless steel saucepan.  Whisk in the pectin until dissolved.
  3. Measure sugar; set aside.
  4.  Over high heat, bring mixture to a full rolling boil.
  5. Add the sugar.
  6. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
  7.  Ladle into hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
  8. Return the jars to the canner and process for 10 minutes.
  9. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.
  10. Store jars in a cool, dark place. For best quality, use home canned foods within one year.

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