Pinot Noir Wine Jelly

Susan Feliciano


We bought some wine jelly once at a winery, and I always wanted to try my hand at making some. This has a very delicate grape-wine flavor, and looks very pretty.
Any red wine could be used in this recipe, even a rosé or blush. I like the dark red color of the pinot noir.
When measuring the half-box of pectin, I used a food scale. The recipe can be doubled if you have enough wine, enough jars, and a full box of pectin.

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about four 8-ounce jars


10 Min


20 Min


Stove Top


2 1/2 c
red wine - i used pinot noir
3 1/2 c
1/2 box
sure-jell fruit pectin (25 grams)
half-cup jelly jars and lids

Directions Step-By-Step

Sterilize jelly jars and lids by boiling them for 10 minutes. Keep warm on a towel-lined tray in the oven on 200°F.
Measure exact amount of wine into a medium stockpot. I added 1/2 cup grape juice to mine so I would have the full 2 1/2 cups. Stir in the Sure-Jell fruit pectin and bring mixture to a full rolling boil on high heat, stirring constantly. Then stir sugar into the mixture and return to a full rolling boil. Boil exactly 1 minute, then remove from heat.
Ladle immediately into the prepared jars, filling each to within 1/4-inch of the top. Wipe jar rims and threads with a clean damp paper towel or cloth. Cover with lids and screw on the bands.
To make these jars shelf-safe, process them in a boiling water bath in a canner, on a rack and covered by at least 1-2 inches of water. Process for 5 minutes. Remove jars and place on a towel to cool. Check for seals and let stand at room temperature for 24 hours. Refrigerate any jars that did not form a complete seal, and use within a few weeks.
Since this makes such a small amount, I seldom use a water bath process. I just put a couple of the jars in the refrigerator for immediate use, and place the rest in the freezer. It never seems to affect the quality when thawed.

About this Recipe

Main Ingredient: Alcohol
Regional Style: American
Other Tag: Quick & Easy