We're not big drinkers at home. Actually, he doesn't drink at all and I only do when I'm out. But last night while testing a product (you'll find out about that later!) I didn't want the remaining wine to go to waste. I could see the rest of the bottle being pushed to the back of the fridge and going bad as it picked up the flavors from other food in the fridge.
So let's make some Red Wine Jelly - remember waste not, want not!
- 3 1/4 cups dry red wine (choose your favorite - I used Merlot)
- 1/2 cup lemon juice
- 1 package of regular powdered fruit pectin
- 4 1/2 cups granulated sugar
- Prepare your cans and lids (see full instructions here Steps 1 &2). You will need six (6) eight ounce jars.
- Measure out your sugar and set it aside. Always do this before you get your mixture going.
- In a large stainless steel saucepan combine wine and lemon juice. Whisk in your pectin until dissolved. Bring to a rolling boil. *Note - this recipe is smaller than yesterday's, but still use your big pan to prevent overflowing issues! This recipe will foam and will overflow if your pan is too small*
- Add all of sugar to the mix. Stir constantly and return to a rolling boil. Let boil hard for 2 minutes. Remove from heat and skim off any foam on top.
- Remove your jars from their bath (step 6 here) and quickly fill your jars with the jelly. Place on the center lids and tighten the collar bands by hand - do not use a tightener!
- Place your cans in the large canning pot and cover with the lid. Turn up the heat. When you hear a rolling boil set a timer for 10 minutes.
- After your cans have processed for 10 minutes, remove the lid of the pan and let sit for 5 minutes. Remove jars and place them on a towel on the counter. Allow to cool in a draft free area for 12-24 hours.
The hardest part of this recipe? Waiting for it to cool! Enjoy on crackers, bread or over ice cream. Mmmmm doesn't it sound lovely?
Let me know if you make it and how you like it!