RED WINE JELLY
"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."
Provided by Nana Lee
Categories Jellies
Time 20m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Combine wine, lemon juice, and pectin in a large saucepot.
- Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly. Remove from heat.
- Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
- Tighten 2 piece lids.
- Process for 5 minutes in boiling water bath.
Nutrition Facts : Calories 109.8, Sodium 3.9, Carbohydrate 24.6, Fiber 0.1, Sugar 22.7
WINE JELLY
Make and share this Wine Jelly recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Jellies
Yield 1 batch
Number Of Ingredients 4
Steps:
- Stir wine and sugar together, set aside for 10 minutes.
- Stirring occasionally.
- Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2" of tops.
- Wipe tops of jars and cover with lids.
- Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
- Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
- Sweet wines make a more flavorful jelly than dry wines do.
- Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.
Nutrition Facts : Calories 3051.8, Sodium 29.4, Carbohydrate 711.1, Sugar 701.9, Protein 0.3
DESSERT WINE JELLY
Wine jelly has been an American favorite since the nineteenth century, when a gelatin dessert was referred to as jelly.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle gelatin on cold water in medium bowl to soften.
- Heat grape juice to boiling. Stir grape juice and sugar into gelatin mixture until gelatin is dissolved. Stir in wine.
- Pour into 6-cup mold. Refrigerate about 4 hours or until firm. Unmold onto serving plate. Serve with whipped cream.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 26 g, TransFat 0 g
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
Steps:
- Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
DESSERT WINE GELEES WITH CITRUS FRUIT
These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 1/2 dozen
Number Of Ingredients 7
Steps:
- Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
- Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.
- Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
- To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.
WHITE WINE JELLY
From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time)
Provided by twissis
Categories Jellies
Time 30m
Yield 14 2 oz servings, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
- Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
- Continue stirring till the sugar dissolves & remove the pan from the heat.
- Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
- Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
- Refrigerate & chill thoroughly till well-set. Unmold & serve.
- SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
- NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
Nutrition Facts : Calories 37, Sodium 2.2, Carbohydrate 5.9, Fiber 0.3, Sugar 5.2, Protein 0.6
WINE JELLY
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Provided by Sandaidh
Categories Jellies
Time 30m
Yield 6-8 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
RED WINE JELLY
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Provided by Alex Hollywood
Categories Condiment
Time 35m
Yield Makes 200ml/7fl oz
Number Of Ingredients 7
Steps:
- Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
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