Zinfan-jelly

The Cook

Malinda Coletta Recipe
x3
Cooked to Perfection
North Providence, RI (pop. 178,042)
Professorchef
Member Since Sep 2010
Malinda's notes for this recipe:
We make our own wine and had just a bit that we could not age. So I made Zinfan-Jelly and Coq Au Vin...this is the recipe for Zinfan-jelly. The photo was taken a bit too soon - before the jelly had set!
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Directions

1
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
2
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
3
Serve over, cream cheese, cheddar cheese. Can be spread directly on crackers or toast!!

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Comments

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user JoSele Swopes JODIE57 - Oct 5, 2010
I bet this would be great to marble cheese cake or just use on top of cheese cake or use it for a glaze on meat for the grill.......I am saving this ...Yummm Thanks for posting
user Malinda Coletta Professorchef - Oct 5, 2010
Oh my Cheesecake - STERLING idea!!!
user JoSele Swopes JODIE57 - Oct 5, 2010
I think it sounds yummy...I always have some kind of wine around the house whether to drink or cook with...usually I am drinking it while I am cooking with it can't avoid that...I like the dry wines...Merlot, Shiraz, Chianti and a few others I like the room temp wines the best...I make a Christmas wine...called Glu Wine it is a German Holiday wine served steeping
user Malinda Coletta Professorchef - Oct 19, 2010
Malinda Coletta [Professorchef] has shared this recipe with discussion group:
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user Dwight Stewart countrybaker - Nov 3, 2010
Dwight Stewart [countrybaker] has shared this recipe with discussion group:
JAMS,JELLIES,PRESERVES,BUTTERS, AND SPREADS

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