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Rosé Wine Jelly

Rosé Wine Jelly

As the days shorten and the evenings cool we tend to shift to more robust red wines and many folks start consuming the last of their Rosé Wines. But rules are loosening a bit and Rosé wine with its crisp, fruity flavor is often served through the holidays.

This was a recipe that evolved from a Burgundy Wine Jelly. Mom had a number of bottles of Rosé wine left over from a party. Trying to decide what to do with them we opted to make jelly. It was fall and the addition of spice seemed to come naturally.

The aroma of the cinnamon and cloves immersed in this fabulous wine is intoxicating as it gently simmers on the stove. The color is as lovely and delicate as the flavor. Perfect on a spice muffin or toasted crumpet.

If you’re a novice to the world of making jams and jellies, don’t be afraid to tackle this recipe.

Rosé Wine Jelly

2 cups Rosé wine

3 cups sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

6 ounces liquid pectin

In a heavy pan stir together the wine, the sugar, the cinnamon and cloves.

Place over medium-low heat, and cook until the sugar is completely dissolved. Pour the liquid pectin into the wine mixture and stir until well blended.

Cut open the packets of liquid pectin and “stand” them up in a large cup so they’re ready to use.

Continue cooking over medium-low and cook for one additional minute. Ladle the jelly into sterilized jars.

This funnel is one of my cherished possessions. It was my Grandmother’s and has been in service for many years!

This recipe makes 4-5  half pint size jars of wine jelly, with some leftover for you to enjoy now! Refrigerate or process in a water bath.

If you need some tips on canning using the water bath method, check out Ball Canning.

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