It’s time for me to start thinking about Christmas gifts, and wine jelly is at the top of my list. I believe this may be the simplest jelly I’ve ever made. It’s definitely easy enough for a first jelly, makes a great gift besides tasting extremely heavenly in a grown-up way. It’s also unearthly beautiful . . .
I made these in 1/2 cup canning jars which is a good size for gifts.
Use a White Zinfandel or other flavorful dry or semi-dry wines that you love. This recipe comes from Blue Ribbon Preserves by Linda Amendt. That’s like Amen with a dt on the end, and in the end you’ll probably be saying Amen! because this is absolutely . . . ethereal . . . Her book is a new favorite of mine since I’m dreaming about next year’s fair. Here’s a thumbnail of the book (I’m extremely visual and just love the covers of books . . .)
It’s also super simple in terms of ingredients: 4 cups of wine, 6 cups of sugar and 2 pouches of liquid pectin. It goes so fast I forgot all about the pictures until the end, so especially if this is your first jelly, get everything out and ready . . .
1. Measure 4 cups of wine into a pan and heat gently over medium heat.
2. Add 6 cups of sugar when wine warms and stir until completely dissolved. I know it sounds like a lot of sugar but it’s just right for a dry wine.
3. When wine almost simmers (tiny bubbles form on the bottom of the pan) stir in the contents of the two 3 oz pouches of liquid pectin.
4. Once the pectin is thoroughly stirred in and you’ve skimmed any foam, ladle into hot jars.
5. Leave 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level and 15 minutes at 5000 feet if you are using half pint jars or smaller. If using pint jars, increase processing time by 5 minutes.
I could easily see this spread over a thin layer of goat cheese on crackers . . . You wouldn’t even have to open a bottle of wine!