Wine Jelly Recipe
🍷🍇🍯
Overview:
- Name: Wine Jelly
- Cook Time: 30 minutes
- Prep Time: 0 minutes
- Total Time: 30 minutes
- Description: A delightful variation from “The Encyclopedia of Creative Cooking” by Charlotte Turgeon, this Wine Jelly recipe offers a versatile twist on traditional jelly-making. Originally calling for Burgundy wine, this recipe has been successfully crafted with Cabernet Sauvignon, Zinfandel, and even white wine. It’s a proven blue ribbon winner at county fairs! 🏆 Important Note: Sterilization and preparation of jars and lids are assumed prior to beginning the recipe. Cooking times are estimated, with flexibility encouraged to preserve the wine’s alcohol content. Yield may vary, but typically produces 6 to 8 pint jars.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 cups | Sugar |
| 4 cups | Red wine |
| 1 box | Liquid pectin |
Nutritional Information (per serving):
- Calories: 907.3
- Fat Content: 0g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 8.3mg
- Carbohydrate Content: 204.1g
- Fiber Content: 0g
- Sugar Content: 200.6g
- Protein Content: 0.1g
Instructions:
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Combine sugar and wine in a large saucepan.
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Mix well until the sugar is completely dissolved.
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Cook over medium heat, stirring continuously, until the sugar is dissolved completely.
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Remove the saucepan from heat once the sugar is dissolved.
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Add the liquid pectin to the mixture, and mix thoroughly to incorporate.
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Skim off any foam that forms on the surface and discard it.
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Pour the jelly mixture immediately into hot, sterilized jars, leaving a small space at the top.
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Seal the jars tightly with lids.
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Let the jars cool at room temperature.
Enjoy your homemade Wine Jelly as a delightful addition to toast, biscuits, or pair it with your favorite cheese board! 🍷🧀
