Pinot Noir Wine Jelly
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.
How to Make Pinot Noir Wine Jelly
- 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.