Merlot Jelly

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.

Merlot jelly3 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.


Substitute the Merlot with:

Chablis, Pinot Noir, Syrah


3 cups bottled unsweetened raspberry juice and 1 ¼ cups champagne


About Wine Everyday

Eileen Gross is a 1983 Graduate of Fordham University and retired Financial Professional and Founder of Phillips Charitable Foundation, Inc. Annapolis, Maryland. She is wine lover, traveler, and collector who shares her wine experiences with private wine tastings and on her blog “Wine Everyday." She is a member of the Society of Wine Educators, The Wine Century Club and a contributor the former
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8 Responses to Merlot Jelly

  1. Gina Bierbaum says:

    Just tried making this today. How long does it take the jelly to thicken?

  2. Karyn says:

    If doing the freezer method can you then put them in jars for gifts ?

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  6. Renee says:

    Can’t wait to try it!

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