SURE.JELL® Wine Jelly

Name: SURE.JELL® Wine Jelly
Prep time: 30 min
Total time: 30 min
Yield: Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Ingredients: 3 cups Zinfandel wine; 1 box SURE-JELL Fruit Pectin; 1/2 tsp. butter or margarine; 4 cups sugar , measured into separate bowl

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Recipe by Kraft

Prep Time

30
min.

Total Time

30
min.

Servings

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.

What You Need

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3 cups Zinfandel wine
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

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Make It

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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.)

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Please use alcohol responsibly.

Kitchen Tips
Nutrition

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.

Servings

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

Nutritional Information

Serving Size 5 (1-cup) jars or 80 servings, 1 Tbsp. each
AMOUNT PER SERVING
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

Rated 5 out of 5 by newmexjags from Easy jelly, makes nice gifts I made a ton of this for my daughters wedding for wedding favors. I used 4 oz jars, and got some really cheap wine from Total Wine. Two Buck Chuck would work fine too. I used all kinds of dry and semi dry wines, red and white. Chardonnay, Merlot, Cab. I don't think I would use a sweet wine. They all came out great and I got a lot of compliments! Very pretty too! I omitted the butter because my daughter has vegan friends. Very little foaming. I plan on making this again to sell at the farmer's market.

Date published: 2016-06-22

Rated 5 out of 5 by jacilou from Not only is this a good jelly to put onto crackers and cream cheese or bagels and cream cheese, it... 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.

Date published: 2014-06-29

Rated 4 out of 5 by prestonly1 from The flavor of the wine becomes stronger over time, but never too strong. 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.

Date published: 2005-06-19

Rated 5 out of 5 by snow91161 from I also use champagne. I also use champagne. It was so good it took a blue ribbon at our county fair!

Date published: 2003-07-15

Rated 4 out of 5 by QueenNadine1 from I was delightfully surprised at how good this jelly is. 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.

Date published: 2005-08-28

Rated 5 out of 5 by nadineh from its has a great taste and the smell of the wine its has a great taste and the smell of the wine

Date published: 2002-07-01

Rated 5 out of 5 by neezer99 from Delisious! Delisious!

Date published: 2003-04-12