- make this recipe
- user reviews (1)
Honey-Wine Jelly
Ingredients
-
2
cups dry red wine, such as Cabernet Sauvignon, Shiraz, or red Zinfandel
-
1
1 3/4 ounce package regular powdered fruit pectin
-
3 1/2
cups honey
-
1/4
teaspoon butter, margarine, or cooking oil
Directions
In a 4- or 5-quart Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Ladle into decorative jars or short tumblers. Cover with plastic wrap; cool completely. Store in refrigerator up to 3 weeks. Makes about 5-1/2 cups (about 6 half-pint jars).
From the Test Kitchen
- Note To can jelly for longer keeping, follow cooking directions above. Ladle hot jelly at once into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims. Adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
Nutrition Facts
(Honey-Wine Jelly)
- Calories 47,
- Carbohydrate (gm) 12,
- Sugar, total (gm) 11,
- Sodium (mg) 2,
- Potassium (mg) 13,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Not a review, but a question: I made this for the 1st time (summer, 2011) & have been looking for serving suggestions. I read the 1 review & know now that it can be served with baked brie, but are there any other suggestions out there? I was wondering how it would pair over soft cream cheese, served with crackers....but it might be rather bland...I am a beekeeper, so always looking for ways to expand my uses for great fresh honey.
9/10/2011 08:52:03 AM Report Abuse