Shiraz Wine Jelly Food

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WINE JELLY



Wine Jelly image

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

6 cups sugar
4 cups red wine
1 bottle liquid pectin

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.

SHIRAZ WINE JELLY



Shiraz Wine Jelly image

Jellies, James & Chutneys - Preserving the Harvest makes 2 ¼ pounds - can be made with any wine. Try Chardonnay or port

Provided by dicentra

Categories     Jellies

Time 30m

Yield 2 1/4 pounds

Number Of Ingredients 4

3 cups shiraz wine
2 large lemons, zest of
9 ounces liquid pectin
2 lbs sugar

Steps:

  • In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.
  • Add the sugar and stir until the mixture has dissolved completely.
  • Increase the heat and bring to a full rolling boil, skimming off any foam.
  • Boil for 2 minutes and the test for set. If jelly has not set, return mixture to a full boil and cook for another minute and test again.
  • When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.

Nutrition Facts : Calories 1572.8, Sodium 4, Carbohydrate 405.5, Fiber 2.4, Sugar 402.4

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