Desserts

SURE.JELL® Wine Jelly

photo by:kraft

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

time

prep:

30 min

total:

30 min

servings

total:

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

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What You Need

cups Zinfandel wine

box SURE-JELL Fruit Pectin

1/2

tsp. butter or margarine

cups sugar, measured into separate bowl

Make It

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.)

Kraft Kitchens Tips

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.

Substitute

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

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jacilou

posted:

6/28/2014

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

posted:

8/27/2005

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

posted:

6/18/2005

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.

a cook

posted:

7/14/2003

I also use champagne. It was so good it took a blue ribbon at our county fair!

a cook

posted:

4/12/2003

Delisious!

a cook

posted:

6/30/2002

its has a great taste and the smell of the wine