Susan Hayes
 
July 30, 2016 | Wine Recipes | Susan Hayes

WiSH Vineyards Red Wine Jelly

Makes four 1-cup jars

Full-bodied and fruity Wish Vineyards wines work best here. This jelly can be slathered on your favorite biscuit or croissant, but is also a wonderful accompaniment for savoury dishes like roasted duck, beef and game meats.

1 (750-ml) bottle WiSH Vineyards Merlot or Meritage red wine
3¼ cups sugar
1 (3-ounce) envelope liquid pectin
3 tablespoons lemon juice
⅛ teaspoon butter

1. Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside.

2. Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute. Remove from heat and stir in reserved reduced wine.

3. Transfer jelly to jars with tight-fitting lids and let cool to room temperature before refrigerating; let jelly set for 12 to 24 hours. Jelly can be refrigerated for up to 1 month.

To Process for Long-Term Storage: Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving ¼-inch headspace, and process. Processing times depend on your altitude: 5 minutes for up to 1,000 feet, 10 minutes for 1,001 to 6,000 feet, and 15 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year.

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