My friendship with Denise Ertsman has gifted me with countless memories, but one evening stands out above the rest. After sharing a lovely bottle of wine with some freshly baked bread, we found ourselves with leftover wine that seemed too precious to waste. With a twinkle in her eye, Denise suggested transforming it into something magical. I watched in amazement as she effortlessly combined the wine with sugar and pectin, creating a gorgeous, jewel-toned jelly that captured both the flavor of our evening and the essence of the wine itself. Now, whenever I spread this delicate jelly on warm toast or pair it with sharp cheese, I’m transported back to that spontaneous kitchen moment—where friendship and creativity turned something ordinary into a treasure worth preserving and sharing.
Table of Contents
Why This Recipe Works
The science behind this wine jelly is beautifully simple yet incredibly effective. The high acid content naturally present in wine creates the perfect environment for pectin to work its gelling magic. The balance of sugar to wine provides just enough sweetness to complement the wine’s natural flavor profile without overwhelming it. The brief cooking time preserves the wine’s delicate aromatic compounds while allowing the pectin to fully activate. Using liquid pectin rather than powdered ensures a consistent set without requiring precise pH testing. The result is a versatile preserve that beautifully captures the essence of the original wine—whether you use red, white, or rosé—in a spreadable form that enhances everything from breakfast toast to sophisticated cheese plates.
Equipment Needed
- Medium-sized pot – Provides adequate space for safe boiling
- Wooden spoon – Best for stirring sugar mixture without scratching pot
- Canning jars with lids – Must be sterilized for proper preservation
- Canning funnel – Helps transfer hot jelly without spills
- Jar lifter – Safely handles hot jars during processing
- Kitchen thermometer – Ensures jelly reaches proper setting temperature (optional)
Ingredients
For the Wine Jelly:
- Wine – Forms the flavor base and provides necessary acidity
- Sugar – Creates sweetness and helps with proper gel formation
- Liquid certo pectin – Ensures reliable setting of the jelly
Step-by-Step Instructions
- Sterilize jars by washing thoroughly and placing in a 225°F oven for 10 minutes, or boiling for 10 minutes.
- Prepare lids by placing them in hot (not boiling) water until ready to use.
- Combine wine and sugar in a medium-sized pot, stirring thoroughly until sugar dissolves completely.
- Heat mixture over medium-high heat, bringing it to a full rolling boil (one that cannot be stirred down).
- Maintain boil for exactly 1 minute, stirring constantly to prevent scorching.
- Add liquid pectin by pouring the entire package into the boiling mixture.
- Return to boil and maintain a full rolling boil for exactly 1 more minute while stirring.
- Remove from heat and skim off any foam that may have formed on the surface.
- Fill jars immediately, leaving ¼-inch headspace at the top of each jar.
- Seal jars by wiping rims clean, applying lids, and tightening bands until fingertip tight.
Substitutions and Variations
Wine Options:
- Red wine – Creates a rich, bold jelly perfect for pairing with strong cheeses
- White wine – Produces a lighter, more delicate jelly ideal for breakfast spreads
- Ros̩ РOffers beautiful color and balanced flavor between red and white
- Fruit wines – Provides unique flavors beyond traditional grape wines
Easy Homemade Wine Jelly
Ingredients
- 2 cups wine your favorite type
- 3 cups sugar
- 1 package liquid Certo Pectin
Instructions
- This mixture makes 2 pints. Sterilize the jars that you will use. In a medium sized pot combine wine and sugar. Mix well, and combine until all sugar is dissolved. Heat on medium high heat until the mixture boils. Boil for 1 minute, and then add the liquid Pectin. Allow mixture to return to a boil for one minute, and pour jelly into jars.
Can I use powder pectin instead?
I have never tried it with the power pectin, so I can’t say on that.
This was so good.