wine and fruit jelly

17 years ago

I have seen several--very expensive--wine jellies in specialty shops. A couple I can think of are Blackberry/Cabernet and Cherry/Merlot. Well, I would like to try and make some of these, but cannot find a recipe. Can someone help?

Thanks.

Gloria

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Comments (3)

ksrogers
17 years ago
last modified: 9 years ago
Something like this only requires the juices and/or pulps from the mentioned fruits or wines. An amount of sugar is needed to help it gel properly. If your wanting somthing with no added sugar and are not concerned about setting up properly without it, you can go for Pomona pectin. Most regular fruit jelly recipes can take on different flavors if you just substitute somme of the ingredients. For instance, cherry juice and the cherries along with, instead of any other added liquid, you use a Merlot wine. Once heated all wines with boil off most of the alcohol so you only are left with whatever juice the wine is made of, plus any blending or aging done by the winery.

I was just at a local new food chain called Whole Foods Market where they are seling these kinds of wine based fruit jellies in tiny 2 ounce jars for about $3.00 each (yikes!).
mellyofthesouth
17 years ago
last modified: 9 years ago
I looked on surejell's website and found a recipe for blackberry jelly and wine jelly. They both use one box of surejell. Personally, I would use some proportion of each recipe to make a whole combined batch. I'm not sure what percentage though, half and half, one third/two thirds? Next time you see one of the fancy jellies, you might want to check the order of the ingredients.

Here are those particular recipes. I'm sure you could find more. If you don't want to use pectin, one of my books has a recipe for an apple wine jelly.

SURE.JELL Blackberry Jelly
3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries, boysenberries or dewberries)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
CRUSH berries thoroughly, one layer at a time. Place three layers damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups juice into 6- or 8-qt. saucepot.
STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELLÂ® Wine Jelly
3 cups Zinfandel wine
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MEASURE wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
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readinglady
17 years ago
last modified: 9 years ago
Here's also a champagne jelly which might give you inspiration. I'm not sure how well the bubbles survive the cooking.

Champagne Jelly
Source: Gourmet Preserves by Judith Choate
Yield: 4 half-pints

2 cups champagne; very good
1 tsp lemon juice
2 tbsp pectin, powdered
3 cups sugar

Place champagne, lemon juice, and powdered pectin in heavy saucepan over high heat. Cook, stirring constantly, until mixture comes to a boil. Immediately add sugar. Cook, stirring constantly, until mixture reaches a full, rolling boil. Immediately remove from heat, skim off foam with metal spoon. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.

Carol