Red Wine Jelly And White Wine Jelly Recipes

RED WINE JELLY AND WHITE WINE JELLY

Steps:

• 1. Bring 1 1/4 cups of the wine to a boil in a small saucepan turn heat to med. Cook until reduced to 1/3 cup about 15 to 20 minutes.
• 2. Add remaining wine and sugar to large saucepan. Bring to a boil. Stir in the sure gel, lemon juice and butter. Return to a vigorous boil stirring constantly for 1 minute. Remove from heat and stir in the reduced wine. Let cool a bit and ladle into sterilized jars leaving a 1 inch head space in each jar.
• 3. Place in a boiling water bath with the water at least 1 inch above the jars. Let jars sit in water bath for 15 minutes. Remove and let sit on counter until all are sealed.
• 4. The directions are the same with either red or white wine

WINE AND HERB JELLY

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.

RED 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.

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.

RED WINE JELLY

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.

WINE JELLY

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.

ROASTED GARLIC AND WHITE WINE JELLY

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.

WHITE WINE JELLY

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.

MULLED WINE JELLY CANDIES

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.

SURE.JELL WINE JELLY

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.)