Red Wine Jelly
User Reviews
3.4
Red Wine Jelly
Description
This recipe uses merlot or another red wine heated with lightly crushed cardamom pods to infuse the warm, aromatic spice flavor. After steeping, the wine is strained and combined with sugar and a specific type of pectin designed for low or no sugar recipes. The mixture is boiled until it reaches gelling temperature and consistency.
Once removed from heat, foam is skimmed off before the hot jelly liquid is poured into jars to cool and set fully in the refrigerator. The final jelly has a glossy, firm texture that captures the bold wine flavors balanced by sweetness and cardamom's unique perfume.
This jelly works well served with cheeses, charcuterie, or as a unique condiment addition. It should be stored refrigerated and used within a recommended timeframe.
For long-term storage, the jelly can be frozen in suitable containers, with slight texture changes expected upon thawing that can be remedied by stirring.
Ingredients
- 750 ml merlot wine or other red wine
- 10 cardamom pods optional
- 1.75 ounces pectin 1.75 ounce box of Sure-Jell for Less or No Sugar Needed Recipes (be sure to use this one, in the pink box, Sure-Jell brand
- 3/4 cup sugar divided
Instructions
- Pour wine into a non-reactive heavy bottomed pot.
- Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.
- Strain the cardamom from the wine and return the wine to the pan.
- Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.
- Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.
- Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.
- Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, and it can be frozen, see directions below.
Notes
- Use an airtight, freezer-safe container for freezing, leaving extra space to allow for expansion.
- Thaw frozen jelly gradually in the refrigerator to maintain texture and quality.
- The jelly may become slightly looser after freezing; stirring will help restore its consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1 Tablespoons | |
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.002g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 0.03IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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