Wine Jelly

Preparation info
  • Approximately

    4 half pint

    jars of jelly
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 2 cups wine, whatever type you prefer
  • 3 cups sugar
  • ½ bottle


  1. Measure the sugar and wine into a large pan. Cook, stirring, over medium heat until mixture is just below the boiling point. Continue stirring until sugar is dissolved, about 5 minutes, but do not boil.
  2. Remove from the heat and at once stir in the pectin. Mix well and skim off the foam. Quickly pour into sterile jars and seal.