RED WINE JELLY
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Provided by Alex Hollywood
Categories Condiment
Time 35m
Yield Makes 200ml/7fl oz
Number Of Ingredients 7
Steps:
- Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
RED WINE JELLY AND WHITE WINE JELLY
yummy wine tasting jelly alcohol has cooked out so its safe for all.
Provided by barbara lentz
Categories Jams & Jellies
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bring 1 1/4 cups of the wine to a boil in a small saucepan turn heat to med. Cook until reduced to 1/3 cup about 15 to 20 minutes.
- 2. Add remaining wine and sugar to large saucepan. Bring to a boil. Stir in the sure gel, lemon juice and butter. Return to a vigorous boil stirring constantly for 1 minute. Remove from heat and stir in the reduced wine. Let cool a bit and ladle into sterilized jars leaving a 1 inch head space in each jar.
- 3. Place in a boiling water bath with the water at least 1 inch above the jars. Let jars sit in water bath for 15 minutes. Remove and let sit on counter until all are sealed.
- 4. The directions are the same with either red or white wine
RED 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 Nana Lee
Categories Jellies
Time 20m
Yield 40 serving(s)
Number Of Ingredients 4
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 109.8, Sodium 3.9, Carbohydrate 24.6, Fiber 0.1, Sugar 22.7
RED-WINE MINT JELLY
Provided by Tyler Florence
Categories condiment
Time 9h
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol.
- In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.
- Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.
RED WINE HOT PEPPER JELLY
This recipe uses sweet and hot peppers to give a tingly hot taste. Red wine vinegar gives it a depth of flavor not found in other recipes I've tried. I use whichever color sweet peppers are ripe in my garden. It's very pretty to use several different colors. Choose hot peppers for the heat level you desire. Jalapenos are fairly mild and habeneros are dangerously hot! Feel free to swap out some of the sweet peppers for hot, just keep the total quantity of peppers to 1 3/4 cups. This makes a pretty gift.
Provided by Deb Wolf
Categories Jellies
Time 35m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Prepare canning equipment.
- Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
- Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
- Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
- Remove from heat.
- Ladle hot into hot sterilized jars.
- Wipe rims, add lids and rings; tighten until resistance is met.
- Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
- Remove without tilting to heatproof surface.
- Cover loosely with a towel.
- Allow to cool completely without disturbing.
- Check seals, label and store in cool place away from light.
Nutrition Facts : Calories 1224.8, Fat 0.4, Sodium 15.9, Carbohydrate 309.6, Fiber 3.5, Sugar 305.1, Protein 1.5
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