Comida Kraft
Recipe Box

SURE.JELL® Wine Jelly

(7) 6 Reviews
Prep Time
Total Time

5 (1-cup) jars or 80 servings, 1 Tbsp. each

Zinfandel wine, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

Read MoreRead Less

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Please use alcohol responsibly.

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.


Prepare as directed, using champagne, pink champagne, rose wine or Sangria.


  • 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size 5 (1-cup) jars or 80 servings, 1 Tbsp. each
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • jacilou |

    Not only is this a good jelly to put onto crackers and cream cheese or bagels and cream cheese, it makes a great basting for baked, broiled, or bbq Chicken. I have made it for years and have never had a bad batch yet. The fact that the alcohol boils off is a benefit.

  • QueenNadine1 |

    I was delightfully surprised at how good this jelly is. The sugar mellows out the wine taste....or is it that the alcohol cooks off in the boil process? I will do this again, and I'll experement with some more costly wines or champanges just to see how those turn out. The color light pink is pretty too. A great recipe, elegant to serve at brunch.

  • prestonly1 |

    The flavor of the wine becomes stronger over time, but never too strong. Great on English muffins. I know jelly recipes say not to double but I have successfully made a double batch of this jelly twice.

K:629 v0:52990