Ruth Lyons' Wine Jelly
A delightful wine jelly with a sweet and tangy flavor, perfect for spreading or serving as a unique appetizer or dessert for gatherings and special occasions.
Ingredients
Instructions
- Mix wine and sugar in the top part of a double boiler.
- Place over boiling water.
- Stir until sugar is dissolved.
- Remove from heat. Stir in Certo fruit pectin immediately.
- Pour into jelly glasses.
- Cover with 1/8-inch melted paraffin.
- Cover with lids when cool.
Tips & Substitutions
For a deeper flavor, consider using a fruity red wine like Merlot or a crisp white wine such as Sauvignon Blanc. If you prefer a sweeter jelly, you can reduce the sugar slightly or use a fruit juice to complement the wine. Ensure the pectin is fresh for the best set. For an interesting twist, try adding a splash of citrus juice or zest during the mixing process.
Serving Suggestions
This wine jelly is perfect for spreading on toast or serving alongside cheese and charcuterie boards. It pairs beautifully with a creamy brie or sharp cheddar. For dessert, try it as a topping for a slice of Raspberry Marble Cheesecake or as an elegant addition to a breakfast table, served with biscuits or scones.
Storage & Reheating
Store the wine jelly in a cool, dark place for up to a year. Once opened, keep it in the refrigerator, where it will last for 2-3 weeks. To reheat, simply place the jelly in a microwave-safe container and heat in short intervals, stirring in between, until warm and spreadable.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Lyons' Wine Jelly contains roughly 271 calories, with 4g protein, 46g carbohydrates, and 1g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of wine for this jelly?
Yes, you can experiment with various wines! Red, white, or even sparkling wines can create unique flavors. Just keep in mind that sweeter wines will result in a sweeter jelly, while drier wines will yield a more tart taste.
How can I tell if my wine jelly has set properly?
After pouring the jelly into jars, allow it to cool completely. A well-set jelly will have a firm consistency and will not run when turned upside down. If it's too runny, it may need more pectin or a longer cooling time.
Can I make this jelly without pectin?
While pectin helps in achieving the right consistency, you can make a pectin-free version by using a higher sugar content and cooking the mixture longer to concentrate it. However, it may not set as firmly as the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).