Wine Jelly
📜 Collection: Gail Collection | ✍️ Attribution: Joni | 📂 Category: Preserves A delightful homemade wine jelly crafted with fruit wine and liquid pectin, sealed with paraffin wax for long-lasting preservation. This vintage preserve recipe makes a charming addition to any pantry.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 4 baby food jars |
🔪 Key Equipment
- Saucepan
- Sterilized jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Fruit Wine | Blackberry, Apple, etc. |
| 3 Cups | Sugar | Granulated |
| 1/2 Bottle | Certo (Liquid Pectin) | Standard size bottle |
| 1/8 to 1/4 Inch | Paraffin Wax | Melted, for sealing |
Instructions
Step 1: Dissolve and Heat
- In a saucepan, dissolve 3 cups sugar in 2 cups fruit wine.
- Heat the mixture until it is near boiling, which should take about 5-10 minutes.
Step 2: Add Pectin and Jar
- Add 1/2 of a bottle of Certo (liquid pectin) to the hot mixture.
- Stir the pectin in completely until fully incorporated.
- Pour the hot jelly mixture carefully into sterilized jars.
Step 3: Seal and Cool
- Top the jelly in each jar with 1/8 to 1/4 inches of melted paraffin wax to seal securely.
- Let cool and set completely until firm to the touch.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for up to a year; once opened, keep refrigerated and consume within a few weeks.