Wine Wisdom: Make Your Own Wine Jelly

This column usually features a Q&A with one of our favorite award–winning wine experts, but for our DIY issue, we turned to JBF associate editor Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet Valentine’s Day gift.

Yield: 5 half-pint jars

Pectin stock:
3 pounds tart apples, such as
Granny Smith
6 cups water

Jelly:
One 750-milliliter bottle wine
3 cups pectin stock
2 1/4 cups sugar
1/4 cup lemon juice

To make the pectin stock, stem and quarter the apples. (Do not peel or remove the cores.) Place the apples and water in a large saucepan with a tight-fitting lid. Turn the heat to high and bring to a boil. Boil for 30–40 minutes. Strain the contents of the saucepan through a large chinois or fine-mesh sieve, but do not press down on the solids. Once all of the liquid has been strained, you should have about 5 cups. (This can take several hours.) Transfer the stock to a clean saucepan and reduce to 3 cups, about 20 minutes.

To make the jelly, heat a large, heavy-bottomed saucepan over medium heat and add the wine. Bring to a simmer and reduce to 2 cups. Stir in the stock, sugar, and lemon juice and raise the heat to high. Bring to a boil and use a mesh skimmer to remove bubbles that form on the surface. Continue to boil until the jelly reaches 220°F on an instant-read thermometer. Funnel the jelly into hot, sterilized jars, seal, and process in a hot-water bath.

Note: Any type of wine that you enjoy will work great in this recipe. Anna has tried rosé, Cabernet Sauvignon, and Champagne.