Ingredients
- 2 cups Wine
- 3 cups Sugar
- 3 ounces Liquid pectin (1 pouch)
Make it step by step
- I (the Frugal Gourmet Cooks With Wine) use a flavorful wine. You can use port or sherry for a sweeter jelly, but I prefer a Zinfancel, Gamay Beaujolais, or perhaps a Chardonnay. A Fume Blanc is nice as well. Stir the sugar into the wine and warm, in a stainless steel pan, until the sugar is dissolved. Do not overheat. It must not quite come to the simmer. Remove from the heat and stir in the pectin, being very careful to dissolve the pectin completely in the wine and sugar mixture. Pour into small jars. I use 8-ounce jelly jars. Keep refrigerated. It will keep about 2 months.
- Makes about 4 cups.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.