Red Wine Mint 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.

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:

• 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.

SEVENTIES RASPBERRY MINT "JELLY" CAKE

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

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.

ROSEMARY MINT WINE JELLY

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.