Wine Jelly-More winter canning

Jams 005 Here is another great jelly to pass those winter days and keep that canner limbered up for canning season, one that is near and dear to my heart.  Wine Jelly!

I have made this several times, trying out a few different wines. My favorite, hands down is the Merlot Jelly. It is very similar to grape jelly but with a hint of tannin.

I have also tried a Sweet White Table wine and Chardonnay. The table wine was much sweeter (go figure!) and the Chardonnay was the wine-y est of the bunch. They are all perfect with crackers and cheese (goat cheese being my favorite!)

It is such an easy recipe too! Very similar to the Root Beer Jelly, just wine, sugar and pectin.

Not mention people will think it’s very sophisticated when you bring it to a party or serve it at your own!

Happy Canning!

Wine Jelly
Yields 3
A sophisticated jelly, perfect served with crackers and cheese.
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  1. 2 cups Wine (of your choice)
  2. 3 1/4 cups White Sugar
  3. 1 pouch Liquid Pectin (3 ozs)
  1. Prepare canner, jars and lids.
  2. In large pot mix wine with sugar. bringing to a full roiling boil over high heat, stirring constantly.
  3. Stir in pectin.
  4. Return to a boil and cook for exactly 1 minute.
  5. Remove from heat and skim off any foam.
  6. Pour into hot, clean jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims clean.
  7. Affix lids and bands.
  8. Process for 10 minutes
  9. Let stand, undisturbed, for 24 hours so jelly will set.
From the Garden Table

17 Responses

    • Hi Ariel, This recipe will yield about 3 half pints and a quarter pint. I’ve also doubled this with no problems, yielding 7 half pints.

  1. OMG!! This is TERRIFIC! Only problem I see, is I got a little roasted from boiling off the alcohol; and polishing off that which wasnt needed in the pot (And trust me there wasnt much left in them bottles). Great stuff! might I suggest a good cheese and fruit using this. I used a Gewuerztraminer and a Spumante and both were setting while still in the cooking pot. Thank you for the suggestions and recipes.

  2. I am new to jelly making, trying to wrap my mind around it before I start—I have a recipe that is almost the same as this one, but it calls for 1/4 cup of lemon juice, wondering if there is a reason for the lemon juice????thanks

    • Hi Loretta, Usually lemon juice is used when canning things that have low acid, such as tomatoes. Most wines have pretty high acid to not need lemon juice. Does the recipe suggest using a certain type of wine? I’m thinking maybe the suggested wine might be a low acid one?

      • Nope, recipe calls for any wine!!–do you know what acid plays in canning, ??does it help the jelly to set-up? (maybe someone just likes the taste of the lemon)

        • No, it doesn’t help it set up. Mine has always set fine. It usually is just to raise the acid level of low acid foods to prevent things like botchulism. Unless it is just for the flavor! :)

  3. Your jelly recipes are so interesting and out of the ordinary! I am going to try several of these. Nice to find something a tad different from the norm. Thank you so much for sharing these!

  4. Is this for Water Bath or Pressure Canning? And can you use powdered pectin (if yes, what amount?) or should I only use liquid pectin? Thanks!

  5. OMG! This is great! Now I have a use for all those wines that I get as gifts that aren’t to my taste. I’m not much of a wine person but I do like sweet wines. Every year during the holidays I get a few bottles of very dry wines and never know what to do with them so I open them hoping someone will drink them but no one ever does. Now I have a use for them.
    Thank you

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