Each month, I participate in the BRBC Challenge. The BRBC is a website where Chilean bloggers collaborate in preserving classic Chilean recipes. This month we have concentrated on jams, jellies, and culinary gifts, other years I have made: Strawberry Ginger Jam. This time I did Homemade Wine Jelly.
I wanted to make a recipe that has become fashionable in the last 15 years in Chile: wine jellies. My favorite for years was the Late Harvest jelly, but now I’m excited about the Carmenere. I used a Pura 8 wine with excellent results. Any variety of wine will work, just use a drink that you will be happy to drink. I haven’t mix different varieties, but I think it will work. Let me know if you try.
For the pectin, I used Kraft® Sure-Jell. As always when cooking with wine use a wine that you would gladly drink. Don’t forget.
Homemade Wine Jelly
- 4 cups of wine
- 2 cups of sugar
- 8 tablespoons of pectin
- Place all ingredients in a medium saucepan. Heat, stirring over medium-high heat until sugar and pectin are dissolved. Let boil vigorously for 3 minutes. Stir occasionally.
- Package and give away.