Pinot Noir Wine Jelly Recipes

RED WINE JELLY

Steps:

• Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
• Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute.
• Remove from heat and stir in the reduced wine.
• Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
• To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month unless processing for longer storage.

PINOT NOIR WINE JELLY

Steps:

• 1. Sterilize jelly jars and lids by boiling them for 10 minutes. Keep warm on a towel-lined tray in the oven on 200°F.
• 2. Measure exact amount of wine into a medium stockpot. I added 1/2 cup grape juice to mine so I would have the full 2 1/2 cups. Stir in the Sure-Jell fruit pectin and bring mixture to a full rolling boil on high heat, stirring constantly. Then stir sugar into the mixture and return to a full rolling boil. Boil exactly 1 minute, then remove from heat.
• 3. Ladle immediately into the prepared jars, filling each to within 1/4-inch of the top. Wipe jar rims and threads with a clean damp paper towel or cloth. Cover with lids and screw on the bands.
• 4. To make these jars shelf-safe, process them in a boiling water bath in a canner, on a rack and covered by at least 1-2 inches of water. Process for 5 minutes. Remove jars and place on a towel to cool. Check for seals and let stand at room temperature for 24 hours. Refrigerate any jars that did not form a complete seal, and use within a few weeks.
• 5. Since this makes such a small amount, I seldom use a water bath process. I just put a couple of the jars in the refrigerator for immediate use, and place the rest in the freezer. It never seems to affect the quality when thawed.

WINE JELLY

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.