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.
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
WHITE WINE JELLY
Lovely spooned in trifles or goblets, covered with custard recipe #286831, and topped with whipped cream! -Or-, use to glaze a cake.
Provided by BecR2400
Categories Gelatin
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soften gelatin in cold water for 5 minutes.
- Bring hot water and sugar to a boil. Remove from heat, add gelatin and blend well. Cool.
- Stir in wine, lemon juice, and orange juice. Pour into a mold or individual glasses. Refrigerate until firm, about four to six hours.
- Serving suggestions: Serve on toast or a cracker. Spoon wine jelly into goblets, cover with custard, and top with whipped cream. Also great used to glaze a cake.
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
WINE AND HERB JELLY
Provided by Cathy Barrow
Categories condiments, project
Time 50m
Yield 1 1/4 cups, or 5 quarter-pint jars
Number Of Ingredients 6
Steps:
- Heat wine and thyme until simmering. Turn off heat, cover and steep for 30 minutes.
- Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 5 quarter-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher, leaving them inside until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
- Remove thyme from wine. It will smell spicy and herbal. In a large heavy, nonreactive pot, stir together wine, lemon juice and pectin. Bring heat to medium high and stir often as mixture comes to a boil.
- When the mixture reaches a boil that cannot be stirred down, add sugar while stirring constantly.
- Heat jelly again to strong, hard boil to reduce the foam. Boil hard for exactly one minute to set the pectin. Turn off heat.
- Add butter and stir well to continue reducing the foam. Remove any remaining foam with a clean spoon.
- Ladle hot jelly into warm jars, leaving 1/2-inch headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 5 minutes. Transfer jars to a folded towel and cool for 12 hours; you should hear them ping as they seal. Sealed jars are shelf stable for one year.
- Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat to boiling then continue as before.
SURE.JELL WINE JELLY
Combine zinfandel wine, sugar and fruit pectin to make gleaming jars of homemade SURE JELL Wine Jelly. Wine jelly goes perfectly with cheese and crackers!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
ROSEMARY MINT WINE JELLY
Categories Condiment/Spread Easter Lemon Mint Rosemary White Wine Chill Gourmet
Yield Makes four 1/2-pint jars
Number Of Ingredients 6
Steps:
- In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.) Store the jars in a cool, dark place.
MULLED WINE JELLY CANDIES
I don't drink alcohol, so after I've had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.-Jennifer Mack, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds (3 dozen).
Number Of Ingredients 11
Steps:
- In a small saucepan, combine wine, orange peel, juice, cinnamon stick and cloves; bring just to a simmer (do not boil) over medium-low heat. Reduce heat; simmer gently, uncovered, 10 minutes to allow flavors to blend. Let stand 1 hour., Line a 9x5-in. loaf pan with foil; coat foil with cooking spray. Strain wine mixture, discarding orange peel and spices. Return mulled wine to saucepan; stir in pectin and baking soda. Heat over medium-high heat., Meanwhile, in a large saucepan, combine sugar and corn syrup; bring to a full rolling boil over high heat, stirring constantly. Stir in wine mixture. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. Immediately pour into prepared pan. Let stand until set, about 5 hours or overnight., For coating, sprinkle 2 tablespoons sugar over a 14x12-in. sheet of parchment. Invert candy onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; coat with remaining sugar., Transfer candies to a wire rack. Let stand, uncovered, at room temperature overnight. Store in airtight containers up to 1 week.
Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED GARLIC AND WHITE WINE JELLY
I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper.
Provided by Jan in Lanark
Categories Jellies
Time 35m
Yield 4-5 cups
Number Of Ingredients 4
Steps:
- * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
- Place wine and garlic in a large saucepan.
- Add sugar and mix well.
- Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in pectin.
- Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
- Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.
Nutrition Facts : Calories 689.6, Sodium 8.8, Carbohydrate 155.8, Fiber 0.2, Sugar 150.9, Protein 0.6
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