Ridiculously Easy Merlot Wine Jelly
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
242 servings
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Calories
18 kcal
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Course
Condiments
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Cuisine
American
Ridiculously Easy Merlot Wine Jelly
Description
This jelly recipe starts by boiling merlot wine with lemon juice and powdered pectin to prepare the base. Sugar and a little butter are added and dissolved before bringing the mixture to a full rolling boil for one minute. This brief but vigorous boil activates the pectin for gelling. Skimming foam ensures a clear finish. The hot jelly is then ladled into clean jars to cool and set at room temperature.
The resulting jelly balances the rich fruit flavors of merlot with tartness from lemon juice, stabilized by pectin for firm set suitable for spreading. Butter adds a subtle smoothness to texture and can help reduce foaming during cooking.
This jelly can be refrigerated or frozen and serves well alongside cheeses, as a condiment, or with breads. It’s made without the traditional water bath canning, so refrigeration or freezing is recommended for storage. The recipe yields approximately 42 ounces, filling multiple small jars depending on jar size.
Ingredients
- 750 ml merlot wine 1 25.4-ounce bottle
- ½ cup lemon juice fresh
- 1.75 ounces powdered pectin 49g
- 4½ cups granulated sugar
- ½ teaspoon butter I use salted butter
Instructions
For wine jelly that WILL NOT be put through a hot water bath:
- Determine the number of jars/lids you will need (number will depend on the size of your jars) and wash them in hot, soapy water or run them through the dishwasher. (The recipe makes 42 ounces of jelly.)
- Combine wine, lemon juice, and pectin in a large saucepot and bring to a boil over medium-high heat, stirring frequently.
- Add the sugar and butter. Stir until dissolved.
- Bring the mixture to a full rolling boil (a boil that cannot be stirred down). Boil for 1 minute, stirring frequently.
- Remove from the heat. Skim any foam off the top with a spoon.
- Ladle into clean jars, leaving ½-inch headspace.
- Tighten the lids and allow the jars to sit at room temperature until completely cooled and the jelly is set.
- Refrigerate or freeze until ready to use. Keep refrigerated or frozen when not in use.
For wine jelly that WILL be put through a hot water bath:
- Determine the number of jars and 2-piece lids you will need (the number will depend on the size of your jars) and sterilize them by submerging the jars in boiling water for 10 minutes. (The recipe makes 42 ounces of jelly.)
- Combine wine, lemon juice, and pectin in a large saucepot and bring to a boil over medium-high heat, stirring frequently.
- Add the sugar and butter. Stir until dissolved.
- Bring the mixture to a full rolling boil (a boil that cannot be stirred down). Boil for 1 minute, stirring frequently.
- Remove from the heat. Skim any foam off the top with a spoon.
- Ladle the hot jelly into hot, sterilized jars, leaving ½-inch headspace.
- Tighten the 2 piece lids. Process for 5 minutes in a boiling water bath.
Notes
- This recipe yields about 42 ounces of jelly; jar quantity depends on jar volume.
- Jars should be washed or run through a dishwasher before use.
- The jelly does not require a hot water bath for preservation; refrigerate or freeze after cooling.
- Measurements are available in metric units for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 242servings
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.005g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 5mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 0.3mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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