Wine jelly is a delicious preparation that has become popular in various regions for its unique flavor and versatility. This recipe has its roots in European traditions, where the making of jams and jellies using fruits and wine has been a common practice for centuries. In Latin America, wine jelly has also found its place in the local gastronomy, although it may vary slightly in its name or preparation depending on the country. In Mexico and some Central American countries, it is known as "wine jam" or simply "wine jelly," while in some parts of South America it is called "spirited jam," referring to the inclusion of alcoholic beverages in its preparation.
Wine jelly stands out not only for its sweet and fruity flavor but also for its ease of preparation and its use in different dishes or as an accompaniment for cheeses, breads, and desserts. Traditionally, it is recommended to use sweet wines for a tastier result, although there are variants that use dry or fortified wines like sherry, port, or marsala, which gives each version a particular flavor profile.
How to Make Wine Jelly
Mix the wine and sugar, let it rest for 10 minutes.
Stir occasionally.
Mix the water and Certo together and then add to the wine mixture.
Stir constantly for 3 minutes, then fill the jam jars to within 1.27 cm (1/2 inch) of the rim.
Wipe the top of the jars and cover with the lids.
Let it rest for 24 hours at room temperature, then freeze.
Refrigerate after opening.
Use any red, rosé, or white wine.
Or use a cream sherry, white port, or marsala.
Sweet wines make a tastier jam than dry wines.
I couldn't dissolve the sugar until I did it.
I also filled the jars with hot water while making the jam so they would be warm when filling them.
This seemed to help the lids seal better.
Ingredients:
- Wine
- Sugar
- Water
- Liquid Certo
