Thursday, September 3, 2009

Jelly Recipes


You can make jelly from any kind of juice or even wine. Here are a few of my favorite recipes and how I use these jellies.

Wine Jelly
Wine jellies are delicious and different. I like serving them over cream cheese or brie for a super simple, fast appetizer or over meat as a glaze. Here is the basic recipe which you can build from.
  • 3 1/2 cups wine- make sure to use a wine you would drink on it's own.
  • 1 (2 ounce) package dry pectin
  • 4 1/2 cups white sugar
  1. Combine wine and dry pectin in a large pan. Bring to a full rolling boil, stirring frequently. Add sugar and stir until dissolved. Stirring constantly. Return to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim foam off top, if necessary.
  2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath. At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Great Combinations
  • Merlot with 1 TBS red pepper flakes added for a bit of heat.
  • 2 Cups Port, 2 cups Cranberry Juice, 1/4 tsp of cloves and 1/4 tsp of cinnamon
  • 1 cup pomegranate juice, 2 1/2 cups of sparkling wine

Jelly from Juices
You can use any juice to make jelly. Try different combinations like blueberry- pomegranate or cranberry apple. Try adding spices like cinnamon for an apple cinnamon jelly.

5 cups juice (unsweetened, either reconstituted frozen or bottled)
1 package slim set fruit pectin
4 1/2 cups sugar
6 to 8 (8 oz. size) jars with lids

  1. Combine juice and dry pectin in a large pan. Bring to a full rolling boil, stirring frequently. Add sugar and stir until dissolved. Stirring constantly. Return to a full rolling boil. Boil hard for 1 minute. Remove from heat. Skim foam off top, if necessary.
  2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath. At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

For step by step instructions on how to make jelly, click here and begin at step 7!

3 comments:

Momma Such said...

Sounds yummy! I would have never thoguht of this.

yonca said...

Gotta try! Sound yummy!
Thanks for sharing Margaret!
Have a great evening!

m.e (Cathie) said...

thank you so very much for stopping by & leaving me a sweet message. hugs