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For dessert, use wine jelly as a glaze for a fruit tart or cake; melt the jelly over low heat, spread it with a brush, and then chill the creation. As an appetizer,top thin slices of French baguette with a sliver of Gruyère and a dollop of this wine jelly to savor the contrast of sweet and salty. Or, simply spread the jelly on thin slices of French bread, perhaps over a layer of chèvre, to accompany salads. And a lovely gift from your kitchen to share with friends.

The jelly can be stored in a tightly covered jar in the refrigerator for up 3 weeks or in the freezer for up to 1 year.

Can use any color full body wine.


  • 3 cups sugar
  • 2 cups Red Zinfandel or other full-bodied, jammy red wine
  • 3 ounces liquid fruit pectin


  • Combine the sugar and wine in the top pan of a double boiler over simmering water. Stir constantly until the sugar dissolves, about 5 minutes. Add the pectin; stir constantly for about 1 minute. Use a large spoon to skim off the foam.
  • While the jelly is still hot, pour it into hot sterilized jars (see Tips). Leave ½-inch space at the top for expansion if you choose to freeze the jelly. Wipe the rims clean and cover at once with a lid. Let stand at room temperature for 24 hours or until set, then transfer to the refrigerator or freezer.

Categories: Condiment, Sauce  Jelly 
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