Real Recipes From Real Home Cooks ®

mogan david wine jelly

(7 ratings)
Recipe by
Colleen Sowa
La Crosse, WI

My Great Grandmother Charlotte Andrews Kennedy use to love Mogan David Wine, she thought making it into a jelly would be a special treat. Here is her receipt as she would say... (modernized a bit). So good on a slice of any kind of toast! This unusual jelly can be used in many ways... It is a must for holiday breakfast & brunches, (put softened cream cheese on a plate, pour jelly on top, serve with crackers). Top vanilla ice cream with a spoon of this. AWESOME glaze for ham & ribs too. I hope you will enjoy this old "receipt". Keep traditions and Play With Your Food too!

(7 ratings)
yield 8 - 16 jelly jars (depending on size of jars)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For mogan david wine jelly

  • 1/2 c
    fresh lemon juice
  • 3 1/2 c
    mogan david wine
  • 4 1/2 c
  • 1 pkg
    knox unflavored geletin
  • 1 pkg
    (3 ounce) sure jell

How To Make mogan david wine jelly

  • 1
    Combine first 4 ingredients in large stainless steel kettle. Cook over medium-high heat,stirring constantly, bring to a boil that can't be stirred down. Turn down heat and boil for 10 minutes.
  • 2
    Turn the heat back up, put in Sure Jell. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off any foam, if need is there.
  • 3
    Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Remove any bubbles. Wipe jar rims. Put on lids and rings to fingertip tight. Put in boiling water bath canner, cover canner with lid. Process for 10 minutes in boiling water bath. Remove lid, wait 5 minutes, remove jars to towel lined table to sit and cool 24 hours.