Wine Jellies

Wine Jellies

Ok, so I’m breaking the rules guys. This next recipe is not a Porto Bellas original creation. But these little jellies have been such a life saver in the “last minute gifts” department that I felt it was essential to share it with all of you.

After the holiday season last year, I had half a bottle of champagne left in fridge that had turned flat. I felt it would be such a shame to throw it away so I turned to the good old internet to find a way to salvage it. I came across a recipe for champagne jelly (Click HERE to see the original post) where 2 cups of champagne yields 8 cute little mason jars filled with jelly. In other words, a lot of bang for your buck. What’s great about this recipe is that you can pretty much use any leftover alcohol: champagne, port, wine, beer, etc.

I’ve given these as hostess gifts instead of the traditional bottle of wine and I made a big batch of white, red and rosé wine jellies for my work staff this holiday season. A simple way to make them “gift ready” is to trace and cut out circles from a printed paper of your choice and placing the cuts outs between the mason jar lid and metal ring.

Wine Jellies

The jellies can be served as an accompaniment to cheese platters, pâtés, oysters and you can even spread them on toast if you enjoy the taste of wine in the morning (I’m talking to you, Mrs Wino).

Ingredients (yields 8):

  • 8 125mL mason jars
  • 2 cups of white, red or rosé wine (you can also use beer, champagne or port)
  • 3 cups of sugar
  • 1 Tbsp of white vinegar or 20mL of filtered lemon juice
  • 1 packet of pectin (85 mL)

Directions: Place your clean mason jars, lids off, on a baking sheet (this will your counter from spills). In a sauce pan on high heat, mix together the wine, sugar and vinegar, and bring to a boil. Add the pectin and whisk mixture for 30 seconds. Remove from heat immediately and continue whisking for another 60 seconds. Transfer the mixture to a container with a spout (I used a large glass measuring cup). Pour mixture into the mason jars. There should be about 1/4 inch of space left at the top. If you notice any bubbles or foam floating on top, remove with a spoon. Put the lids back on the jars while they are still hot, twist on the metal rings with the tip of your fingers and stop when you feel the slightest resistance. This will allow the air to escape from the jars as the jellies cool, creating  an empty space and allowing you to keep these in your cupboard for up to a year. To make sure the mason jars are well sealed, push down the middle of the lid with your finger. If the lid is curbed downwards and doesn’t move, it’s properly sealed.

N.B. If the lid is curbed upwards, this means the jars are not properly sealed. In this case, place your unsealed wine jellies in boiling water for 5 minutes and let them cool (make sure the metal rings are twisted on lightly as explained earlier).

Music: This easy recipe deserves a mellow song. “In the yard” by the Bowerbirds it is. Enjoy!



15 thoughts on “Wine Jellies

  1. I picture a batch of these in my future… I’m always looking for a way to dress up a cheese platter, even if I’m the only one partaking 🙂

  2. Pingback: Wine Jellies | Inside My Head

  3. Made a batch following your directions and it didnt set. So I remade it, using the pectin directions and it still didnt set. So not sure what Im doing wrong. Maybe the kind of merlot? Any ideas?

    • Yes it is! I made it with an inexpensive Rose’ from Walgreens and although it didn’t set up, it was delicious drizzled on cheese slices. I’m going to try it again using No Sugar Needed Pectin plus a little extra bulk pectin. The No Sugar Pectin seems to set better even if using sugar. I’m going to use small jars of this as Hostess Gifts or Door Prizes with my Traveling Vineyard wine business. 😉

  4. Made these w/ a $8 cab for the neighbors & coworkers this year for xmas gifts! The jelly was a hit and works great in Manhattan’s! Score. Paired w/ semi-homemade maple, nut butter (DIY board).

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