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Cooking & Preserving Foods: Looking For: Wine Jelly Recipe Posted Here

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Forum: Cooking & Preserving FoodsReplies: 5, Views: 43
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Palm Coast, FL
(Zone 9a)

April 10, 2012
2:44 PM

Post #9077369

I remember there being a simple wine jelly recipe being posted in this forum awhile (looong while) back. Dont remember who it was, but the recipe was for a merlot wine jelly ( that could also be made with a chardonnay). If anyone remembers it, or can post a link to the thread, I would so very much appreciate it!


United States
(Zone 5b)

April 10, 2012
5:07 PM

Post #9077549

I think it was me, a very long time ago! I will look through my files and see if I can find it.
Palm Coast, FL
(Zone 9a)

April 10, 2012
5:13 PM

Post #9077561

Thanks so much!


United States
(Zone 5b)

April 10, 2012
5:24 PM

Post #9077571

Well, I found it, only when my computer tried to open it, I get pure gibberish. I do remember I used Pomona's Pectin, and I think the recipe below is somewhat close. With Pomona's Pectin (which is all I ever have used in 15 years+) I always use less sugar. My suggestion would be to contact Pomona's Pectin for their recipe, because I'm pretty sure that's where I got it.

Wine Jelly
3 cups wine
cup fresh lemon juice
1 (2 ounce) package dry pectin
4 cups white sugar

1.Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Can as usual.

I also found this in my files, but I'm sure it's not the merlot jelly recipe I made. Shoukd work for chardonnay, though:

Content Copyright 2011 - All rights reserved.

4 c. sugar
1 box Sure-Jell
3/4 c. water
3 c. wine

Use champagne, pink champagne, rose wine or Sangria or any wine with 10-14% alcohol.

To make jelly, measure sugar and set aside. Mix fruit pectin (Sure-Jell) and water in a 6 or 8 quart saucepot. Bring to full rolling boil over high heat and boil 1 minute, stirring constantly.

Reduce heat to medium and immediately add wine and all sugar. Cook until all sugar is dissolved, 4-6 minutes. Remove from heat and remove foam with spoon.

Ladle quickly into hot, sterilized jars. Fill to 1/8 inch of top. Wipe jar rims and threads. Seal with bands and lids. Invert jars for 5 minutes, then turn upright. Yield about 6 (8 oz.) jars. Good with crackers and cream cheese at Christmas.

Palm Coast, FL
(Zone 9a)

April 10, 2012
5:56 PM

Post #9077625

Thanks so much!!!
New Orleans, LA
(Zone 9a)

April 19, 2012
6:07 AM

Post #9088622

A few years ago, I did an instructible on making wine jelly. Here it is:

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