Old Fashioned White Zinfandel Jelly Recipes

WHITE ZINFANDEL JELLY

We make Christmas baskets every year and fill them with homemade "goodies". I am always looking for something fun and unusual to put in them. This jelly was well received and everyone liked it. You can substitute the white zinfandel with champagne, rose wine or sangria if you like. The original recipe came from the Sure-jell website. (Cooking time includes, prep, cooking and processing).

Provided by Pvt Amys Mom

Categories Jellies

Time 1h30m

Yield 5 cups

Number Of Ingredients 4

White Zinfandel Jelly image

Steps:

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 the flat lids in saucepan off the heat.
Let sand in hot water until ready to use.
Measure the wine into a 6 or 8 quart saucepan.
Stir pectin into wine in the saucepan.
Add butter (if desired) to reduce foaming.
Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
Stir in all sugar quickly.
Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8" of rim.
Wipe jar rims and threads.
Screw bands tightly.
Place jars on elevated rack in canner.
Water must cover jars by 1 to 2 inches, add boiling water if needed.
Cover, bring to a gentle boil and process for 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.

Ingredients

3 cups white zinfandel wine
1 (1 3/4 ounce) box sure-jell fruit pectin
1/2 teaspoon butter or 1/2 teaspoon margarine (optional)
4 cups sugar, measured into separate bowl

WINE JELLY

This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.

Provided by Juanita Peek

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Yield 40

Number Of Ingredients 4

Wine Jelly image

Steps:

Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g

Ingredients

3 ½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4 ½ cups white sugar

OLD-FASHIONED WHITE ZINFANDEL JELLY RECIPE

Provided by á-170456

Number Of Ingredients 3

Old-Fashioned White Zinfandel Jelly Recipe image

Steps:

Boil wine and sugar for 5 minutes until all the sugar is melted. Remove from heat, and add the entire pouch (3 ounces) of pectin. Stir and pour into sterilized jars and seal. Process in water-bath canner for 5 minutes. Cover and let cool overnight. This recipe yields ??

Ingredients

2 cups white zinfandel wine
3 cups granulated sugar
1 pouch liquid pectin - (3 oz)

WINE JELLY

This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.

Provided by Sandaidh

Categories Jellies

Time 30m

Yield 6-8 8 ounce jars

Number Of Ingredients 3

Wine Jelly image

Steps:

Combine sugar and wine in a large saucepan.
Mix well.
Cook over medium heat, stirring continuously, until sugar is dissolved.
Remove from heat.
Add liquid pectin and mix well.
Skim off any foam and discard.
Pour immediately into hot, sterilized jars and seal.
Let cool.

Ingredients

6 cups sugar
4 cups red wine
1 bottle liquid pectin

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