Making wine jelly is a great way to enjoy your favorite summer wine all year long. I chose my local favorite, Peach Berry by Purple Toad Winery for this batch. It was perfect–a sweet blend of strawberry and peach with a little kick at the end. This jelly is a great topping for crackers and cream cheese or you can spread it on a biscuit or toast.
1. Pre-measure all ingredients and prepare your supplies.
2. Sterilize jars in dishwasher on “sanitize” setting. Leave in the dishwasher until you are ready to fill them.
3. Place lids in saucepan of water. Heat and let simmer until ready to use.
4. Fill canner with water–enough to cover jars plus an additional one inch.
5. In a pot, mix together wine, lemon juice and pectin. Bring to boil.
6. Add sugar all at once, mix well and remove from heat. Spoon off foam.
7. Ladle into jars using a funnel, leaving 1/4″ head space. Wipe rims with a damp paper towel, secure lid and tighten ring (but not too tight).
8. Process for 5 minutes. Process time begins when water is at a full boil.
9. Remove and place on a towel. You should hear the lids “pop” which means they have sealed. If they don’t seal, reprocess with a new lid.
10. Let cool for 24 hours. Refrigerate and eat or store for up to 1 year.
|Peach Berry Wine Jelly|
For a video tutorial on making wine jelly, check out the Make and Take Gals, they’re one of my favorites!