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Wine Jelly

Submitted by: Kristina_Vanni

Wine Jelly
2011-08-05 Side Dish
5 68

Even if you have never made jelly before, this easy and delicious recipe will make you an expert! If you do not have canning equipment, the jelly can also be prepared and refrigerated instead.

  • Servings: 6-8 half pints


2 cups Dry Red Wine
1 pkg (1 - 3/4 Ounce) Regular Powdered Fruit Pectin
3 - ½ cups Honey
¼ tsp Butter


In a 4 or 5-quart Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot jelly at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims, add lid and screw caps. Process jars in a boiling water-canner for 5 minutes, starting when the water returns to boiling. Remove jars; cool on wire racks. Makes 6 to 8 half-pints.

Helpful Tips:

If you do not wish to process the jars, you can ladle the jelly into decorative jars or short tumblers. The jelly will keep in the refrigerator up to 3 weeks.