WINE JELLY
Do you ever have a few open bottles of leftover wine at your place? You know when you have guests over and they each open the bottle of wine that they brought but they only have a glass or two out of the bottle. Ya, that wine.
Or that other bottle. We have all been given a bottle of wine that is not to our taste as well. Something we simply wouldn’t care to drink but also not something you would want to give to someone else.
We don’t want to waste this wine so here is what to do with it…. make jelly. YUP. Jelly. So easy as there is no fruit to prepare. Just wine, sugar and pectin.
Start by the usual canning protocol unless you plan on using it right away… Sterilize your jars, about 4 small jars. Sterilize your lids too. (You can find instructions on any canning web site)
- 3 1/2 cups sugar
- 2 cups leftover wine or champagne
- 1 package of liquid pectin
- fresh rosemary sprigs if you like
Heat sugar and wine over fairly high heat until at a full rolling boil, stirring constantly. Squeeze in the package of pectin and continue to stir. Bring back to a boil and then stir for one full minute at a boil.
Put into a large measuring cup to make filling the jars easier. Pour into canning jars over top of any herbs you have added to the jar already. Cover with lids that have also been properly prepared and sanitized.
Process for 10 minutes in a hot water bath. Remove and let cool. Any that don’t seal can be refrigerated and used up first.
I made 2 batches. The first was made with leftover Pinot Grigio to which I added a couple sprigs of fresh rosemary. I dipped the rosemary sprigs into the boiling water after I washed them for a bit of extra cleanliness.
The second batch was made with a some pink champagne which someone brought but didn’t open. It is something we wouldn’t drink. I didn’t add anything else to this one.
You can serve this jelly with roast pork or chicken or perhaps on top of some goat cheese on a crisp crostini.
What would you add to this? Peppercorns? Dried cranberries? Hot pepper flakes?
