Skip to Content

It is here: Wine Jelly!

Did you know that robustly flavoured, dry red wines make luscious jellies for breads or meat glazes? This season treat your family and guests to a different way of enjoying your favourite red. This 4 ingredient recipe will be sure to please drizzled over a delicious baguette or tenderloin. If you are feeling even more adventures, try it over some decadent baked brie.

Just when you thought this post could not get any more appealing...the recipe is tagged with the difficulty level of Intermediate! For those beginner canners out there this might be a good place to test your skills. Are you up for the challenge?

Yield: Makes about 6 x 250 ml jars

Prep Time: 10 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

INGREDIENTS:

1 bottle (750 ml) dry red wine (3 - 1/4 cups)

1/2 cup (125 ml) lemon juice

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

4 - 1/2 cups (1125 ml) granulated sugar

DIRECTIONS:

• 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. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Pour wine and lemon juice into a large, deep stainless steel saucepan.  Whisk in BERNARDIN® Original Pectin until dissolved and add 1/2 tsp (2 ml) butter or margarine to reduce foaming, if desired.

• Measure sugar; set aside.

• Over high heat, bring mixture to a full rolling boil. Add all the sugar. 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.

• Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.