Wine Jelly recipe takes just minutes, and its mellow, not-too-sweet flavor enhances everything from cheese and crackers to turkey sandwiches. Make some for yourself, then post the recipe on the fridge, you’re going to want to make it for every party you throw, and for every party you’re invited to, from here on in.
Have you ever had wine jelly? I didn’t even know this stuff existed until I stopped to sample some at our farmers market. What a fabulous idea, and it couldn’t be easier (really! Check out my short video in the recipe card below) I’m excited to share this with you because we love cheese plate nights in our house, and this gives us a whole new flavor and texture to play with.
what is wine jelly?
Wine jelly is a type of fruit jelly made by cooking wine with sugar and pectin ~ the result is a delicious translucent jelly that retains the wine’s unique taste and aroma. Wine jelly can be made with red, white, rosé, or sparkling wines, and it’s commonly served as an accompaniment to cheeses, meats, or desserts.
Does wine jelly taste like wine? Yes! The flavor is all there, it’s smooth, mellow, and absolutely delicious.
The gorgeous silky texture of this jelly is just lovely. You’ll have fun mixing and matching with your favorite cheese and crackers.
what you need to make wine jelly
This is such fun, you can use virtually any bottle of wine you like. I think full bodied reds make the best jelly, but if you’re a white wine lover, go for it! I used Merlot today, but I’m going to try a nice Malbec, next time. And after that, maybe a pretty pink rosé.
- red wine
- Choose a wine that you would enjoy drinking for this recipe, but don’t splurge on an expensive wine.
- cardamom pods, optional
- pectin
- Sure-Jell for Less or No Sugar Needed Recipes (be sure to use this one, in the pink box)
- sugar
Bolder red wines that work well for jelly
- Merlot
- Malbec
- Cabernet Sauvignon
- Zinfandel
- Bordeaux
a little warm spice
I infused my first batch of red wine jelly with cardamom pods, and I have to admit it was a last minute decision after I poured a bottle of Merlot into my big cast iron pot ~ it just looked a little naked. The cardamom adds a little extra layer of mystery to the flavor and really complements the wine. You can use as few as 10 or as many as you like for a stronger flavor. You can strain them out, or even leave them in, just be sure to crack them first to release the little seeds.
more jelly recipes
- Rosé Wine Hot Pepper Jelly
- Mulled Cider Jelly
- Apple Hot Pepper Jelly
- Easy Hot Pepper Jelly Recipe
- Extra Hot Pepper Jelly
- Mulled Cider Jelly
helpful tips for making wine jelly
Most recipes for wine jelly use way too much sugar, in my opinion. I’ve reduced it down quite a bit here, and I’m really pleased with the results. If you sweeten too much you lose that fabulous earthy wine-y flavor and it can start to taste like grape jelly. Not what we’re going for.
It’s important that you use the right pectin, formulated for low sugar recipes. It’s called Sure-Jell For Less or No Sugar Needed Recipes, and it comes in the pink box. This pectin insures a reliably firm set to your jelly.
This recipe cannot be canned, but you can freeze wine jellies:
- Use an airtight, freezer-safe container or jar, leaving some space at the top to allow for expansion.
- Thaw in the refrigerator when ready to use, giving it time to soften gradually.
- The texture may become slightly looser after freezing, but a quick stir should restore its original consistency.
This jelly is for the adults, some but not all of the alcohol will cook off.
make it a gift!
I think any host would just love to receive a jar or two of this wine jelly. And if you’re called upon to bring the appetizer, bundle it up with some crackers and cheese ~ you’ll get invited back, I promise.
You can buy my cute tulips shaped glass jars here. They’re perfect for wine jelly.
variation ideas
- Try making a black pepper wine jelly with a bite ~ steep 1 tablespoon of black peppercorns in the wine instead of the cardamom.
- Add chopped jalapeños for some heat.
- Use white wine or even champagne instead of red.`
- Mulled wine jelly makes a fabulous gift during the holidays. Go all out and add a cinnamon stick, some cloves, and a star anise along with the cardamom pods for a really festive mulled wine flavor.
Red Wine Jelly
Video
Equipment
- large non-reactive pot like a Dutch oven
Ingredients
- 750 ml Merlot, or other red wine
- 10 cardamom pods, optional
- 1.75 ounces Sure-Jell Pectin, 1.75 ounce box of Sure-Jell for Less or No Sugar Needed Recipes (be sure to use this one, in the pink box)
- 3/4 cup sugar, divided
Instructions
- Pour wine into a non-reactive heavy bottomed pot.
- Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don’t lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.
- Strain the cardamom from the wine and return the wine to the pan.
- Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.
- Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.
- Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.
- Let cool completely at room temperature, then cover and refrigerate for 12 – 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, and it can be frozen, see directions below.
Notes
- Use an airtight, freezer-safe container or jar, leaving some space at the top to allow for expansion.
- Thaw in the refrigerator when ready to use, giving it time to soften gradually.
- The texture may become slightly looser after freezing, but a quick stir should restore its original consistency.
Nutrition
I have some bottles of really sweet wine, I mean so sweet that I can’t drink them. Do you think I could just leave out the sugar in this recipe?
Some sugar is needed to activate the pectin.
Can you can this? Would it be for a water bath or pressure cooker and how long to cook and how long would it last?
This recipe isn’t formulated for canning. You can freeze for longer storage.
Set up perfectly. I have been collecting adorable 8 ounce jars from Yoplait Oui yogurt for this…Yoplait sells plastic snap-on lids for them on their website.
I know this is an older post but I just discovered it while looking for a wine jelly recipe that didn’t call for five cups of sugar per bottle of wine (!). I love cardamom but wonder if it will complement the more delicate flavor of white wine. If not, do you have a recommendation for an alternative spice? Can’t wait to try this!
You can definitely leave it out, or substitute a cinnamon stick for a suble flavor. Check out my mulled cranberry jelly for a slightly different flavor profile that would work with wine.
Super easy recipe!!
I used an inexpensive Cabernet.
Next time I will use a rich, bold wine for more flavor.
*Recipe made 9 – 4oz. jars.
I love to experiment with different wines, there are so many possibilities.
Thank you! I looked everywhere for the yield on this!
Did not set…I have jars of thick wine. ?
Were you sure to use the ‘low or no sugar’ pectin Joanne? It’s necessary for the jelly to set.
Sorry…spoke too soon. The jelly DID set! Looks great! Haven’t tasted yet! It had to chill first!
I made this today but was disappointed that I discovered as I was making it that this did not last long- I thought this was like every other jelly I made that it would have a longer shelf life. Looks like I will score points with friends because I won’t be able to eat all this in a month.
The jelly will last about 2 months, and can be frozen as well.
Can this be done with a water bath canning method? I’d love to send some to relatives back East.
You would need to make this more acidic to can it safely. I have seen recipes that add 1/2 cup lemon juice, but be aware that that will change the flavor.
For canning any product safely you should check out Ball Blue Books or extension services at any state university webistes –look for Master Food Preservers. The acidity level does matter! Cook books and these resources use only science based recipes to elleviate the risk of contamination. Be safe when canning.
Hi, do the jars need to be sterilized even though they go in the refrigerator? So excited to make this!
It’s always a good idea to clean them thoroughly, but I don’t sterilize.
Hi, I’m a sommelier and wines that are higher in alcohol are considered “hot” wines, which tend to be more acidic and also higher (obviously) in alcohol which is a natural preservative. Champagne is a good exception to the rule as it’s generally low in alcohol, but very hi in acid. It also makes a wonderful jelly especially if you can find the grapes to pop in as a last minute unexpected surprise!!
What about using honey instead of sugar?
That should work fine, although I haven’t tried it that way. The honey will give the jelly a slightly different flavor, but that’s not a bad thing.
How strong is the wine flavor? I’ll be using it as part of another recipe, and I want to be able to taste it. Also, how well does the cardamom come through? Should I leave it out if I want to focus on the wine flavor?
The wine flavor is nice and pronounced, but sweeter, of course. If you’re focussing on the wine flavor, I’d leave any spices out.