I love making Christmas gifts to give to my friends, the easier the better. That being said, I came across a recipe for Wine Jelly. I was completely intrigued and figured what the heck.
Let me preface this with I don’t drink, so the world of wine is foreign to me. I relied heavily on my “Wino” friends to help me out with what type of wine I should use. They recommended a red wine, Red Rocks – Malbec, as it has a peppery taste and figured it would go good with cheese and crackers. 
The recipe called for a dry wine, red or white. One more more note- the wine does not cook off on this recipe so for our non drinking friends, you may want to skip this DIY.
I always can the jelly because then it has an extended shelf life. If you haven’t tried canning don’t worry, it is super, super easy. You will need to run 12 Ball Jelly Jars (4 or 8 oz) through the sanitize cycle of your dishwasher. If you don’t have a dishwasher, you will need to boil your jars in water. Once you’ve done this, you’re ready to proceed with the recipe.
Wine Jelly
1 bottle (4 cups) of DRY red or white wine
6 cups of sugar
2 3oz pouches of Liquid Pectin
- Place wine is a sauce pan and simmer on medium heat until the wine is warm. (DO NOT BOIL THE WINE!)
- Once the wine is warm add the sugar and stir the mixture until the sugar is completely dissolved.
- When the wine is warmed and forming bubbles on the bottom of the pan, you will add the liquid pectin and completely incorporate it into the mixture.
- TURN off your burner
- Skim off the foam that has formed on top of the mixture. This won’t hurt your jelly, but it tastes like foam and doesn’t add to the aesthetic of the jelly.
- Ladle hot jelly into your jars leaving a 1/4 inch space from the top of the jar.
- Place your jelly jars into a water bath and process for 15 minutes.
- Serve your jelly with crackers and cheese.
Such a good idea, Courtney. Thanks for sharing!