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What is Wine Jelly?

Niki Acker
Updated May 16, 2024
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Wine jelly is exactly what it sounds like: jelly made out of wine. It may use any kind of wine — white, red, or rose — and it may be sweet, spicy, or savory, depending upon the ingredients one uses. This jelly is available from a number of retailers, but it is quite easy to make at home. Unlike some other types of jelly, the preparation time is minimal, and you can have it ready to serve after a short two hours of chilling.

In the context of wine jelly, jelly refers to a type of jam or preserve that is clear and uniform in color and consistency. It is distinguished from other types of jam that may include small seeds or pieces of fruit. While most jelly is made directly from fruit or fruit juice, wine jelly is unique in that it is made from an already processed fruit product. It may be thickened with gelatin or pectin, a gel-like substance that naturally occurs in fruit. Sugar is another common ingredient, and additional flavors may come from fruits or spices.

Most recipes simply call for wine, sugar, and pectin or gelatin. The ingredients are boiled and placed in jars. Some wine jelly recipes require only a few hours or a night of chilling in the refrigerator. However, it can also be sealed in jars and treated in a bath of boiling water for five or ten minutes, allowing it to last months on the shelf. Homemade wine jelly can make a great gift, and recipes can easily be adapted to suit personal taste. As many recipes require only a small amount of wine, making jelly is a great way to deal with leftovers.

Wine jelly has a variety of uses. It can be used like other preserves, on toast or pancakes, but it can also be used in sweet or savory hors d'oeuvres or as a condiment for meat dishes. With all the types of wine available, the possibilities are virtually limitless.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Niki Acker
By Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range of interesting and unusual topics to gather ideas for her own articles. A graduate of UCLA with a double major in Linguistics and Anthropology, Niki's diverse academic background and curiosity make her well-suited to create engaging content for WiseGeekreaders. "
Discussion Comments
By anon69922 — On Mar 10, 2010

Hi Doug, My jelly also did not set so the next day I tipped all the "jelly" back into a large stainless steel saucepan and reboiled vigorously for five minutes. Poured into clean jelly jars and resealed. Result was perfect. (I tested the consistency on a plate I had sitting in the freezer)

By grishj — On Apr 04, 2008

I just made strawberry port jam yesterday. My jars sealed up beautifully but my jam has not set yet. Does it take longer for jams to set when wine is used? If not, is there any way to re-cook and get the jam to set. By the way I used a recipe from my Southern Living Cookbook and followed it to the letter. I am very perplexed about this. Any comments or suggestions would greatly be appreciated. Thanks!! Doug

Niki Acker
Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range...
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