Confit de Vin

Preparation info

  • Difficulty


  • For approx.

    4 × 250 ml

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese.

The type of wine you choose matters: this recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavour: cloves, mandarin peel and star anise, for example.

You can also vary the types of wine: a sauvignon blanc will result in a different jelly from a muscat.


  • 2 vanilla beans
  • bottles white wine
  • 1 kg (2 lb/ cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
  • 6 cardamom pods
  • juice of 1 lemon
  • zest of ½ lemon
  • zest of ½ orange


Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds, beans and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.