Comida Kraft
Recipe Box

SURE.JELL® Wine Jelly

3.9
(9) 8 Reviews
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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
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.

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

Rate this Recipe

Leave a Review

  • dopplerthesexybeast |

    Look, I'm sure it's delicious, but your instructions are dangerous and potentially fatal. Any experienced canner knows that you NEVER ***** the lids on tightly. You are only supposed to tighten the bands as far as you can with one hand while the jar is sitting on a flat surface; when tbe jar starts to rotate with the lid, the lid is tight enough. This is called "finger-tip tight". Any tighter and you risk air being unable to escape from the jar during processing, which will disrupt the seal. Botulism is possible in this situation. A novice canner might not know to ignore this part of your instructions, and you can make someone sick this way.

  • dopplerthesexybeast |

    Look, I'm sure it's delicious, but your instructions are dangerous and potentially fatal. Any experienced canner knows that you NEVER ***** the lids on tightly. You are only supposed to tighten the bands as far as you can with one hand while the jar is sitting on a flat surface; when tbe jar starts to rotate with the lid, the lid is tight enough. This is called "finger-tip tight". The band is only meant to keep the flat lid close to the jar mouth so that the jar can adhere to it. Any tighter and you risk air being unable to escape from the jar during processing, which will disrupt the seal. Botulism is possible in this situation. A novice canner might not know to ignore this part of your instructions, and you can make someone sick this way.

  • 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.

K:629 v0:52990

>