' Olof Cellars - Wine Pepper Jelly

Wine Pepper Jelly


1 3/4 cups wine

3cups sugar       

1 pouch (3oz) liquid pectin

1tbsp red pepper flakes


Prepare 4 half-pint canning jars or jelly glasses: Immerse canning jars or jelly glasses in water and boil for 15 mins. to sterilize.

Keep jars in the hot water until ready to use. Scald lids and ring bands; keep lids in scalding hot water until used. 

Mix wine, sugar and pepper flakes in top of a double broiler. Place over boiling water; stir until sugar is completely dissolved (about 5 mins.).

Remove from heat, but leave jelly over hot water. Stir in pectin all at once. If foam forms on top, skim it off with a metal spoon.

If you use the short-boil method, remove jelly from heat immediately when time is up. If you use the long-boil method, remove it when the jell point is reached.

Let stand a minute to allow foam to form; then carefullt skim off the foam. Pour hot jelly quickly into hot jars, filling jars to within about 1/8 inch of tops.

Carefully wipe off rim of jar. Put lid on each jar as it is filled, screwing ring band on as tightly as you comfortably can.

Cool jars away from drafts on a towel. Then press lids with your finger. If they stay down, they're sealed.

Label and store in a cool, dark area.