This is a great gift giving idea. Each holiday season I make a batch or two of wine jelly to give as gifts to my friends and family. I’ve used Merlot, Champagne, and also blended Pinot Noir & Syrah to make a heavenly blend.  If you’ve never canned jellies before, get a friend to help out, four hands are better than two. Good luck! And please, let me know how yours turns out.

This recipe uses an entire bottle of wine. Use a good Merlot for full flavored jelly.

3 ½ cups Merlot wine (1 750ml bottle)

½ cup lemon juice

1 package powered pectin

4 ½ cups sugar

Combine wine, lemon juice and pectin in large sauce pan. Bring to a rolling boil, stirring constantly, about 5 minutes. Add sugar, stir, and return to a rolling boil. Boil hard for 1 minute, stirring frequently. Remove from heat, skim foam if necessary.

Canning Method

Pour the hot jelly into hot sterilized jars leaving ¼ inch head space. Place lid and rims on jars.  Process for 5 minutes in boiling water bath, remove jars and listen to hear lids seal.

Freezer Method

Pour the hot jelly into plastic freezing containers, let come to room temperature, place in refrigerator for an hour then place in freezer.

Yields 5 half pint jars.

Variations:

Substitute the Merlot with:

Chablis, Pinot Noir, Syrah

Or

3 cups bottled unsweetened raspberry juice and 1 ¼ cups champagne