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Chardonnay Jelly

chardonnay jelly 2


This easy freezer jelly recipe is great for a holiday appetizer served with unflavored multi-grain toast or water crackers with a mild salty cheese like myzirtha or cream cheese and seasonal organic fruit. This is from our family friend Ray in Eureka Ca., his hobby is making jams and jellies for all of us, we love it!

Makes about 7 cups

2  one liter bottles of  (Organic preferred) Chardonnay wine (go for the really oak tones and dry wine)

5 1/4 cups organic sugar

1 box 100% natural pectin

3/4 cup water

5 – 7  sterilized small 1 cup(or around that) recycled jars with fitting lids ( I use all my small recycled jars from jams and condiments I have bought in the past)

In a large stock pot, pour in wine and on low heat simmer until wine is reduced to 1/3 of original amount, stirring occasionally but do not boil. When finished allow to cool to room temperature. Measure out 3 cups of wine and place in a large bowl, reserve the remaining. Measure EXACTLY amount of sugar and place into bowl with wine and stir until mixed well and all sugar crystals are gone. Stir pectin (will be lumpy) and water together in a small saucepan and bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir the pectin mixture into the wine and sugar mixture for about 3 minutes to make sure the sugar is completely dissolved. Ladle into your prepared jars leaving 1/2 inch space to the top. Tightly cover and allow to set up for 24 hours. Test all the jars lids, all that do not spring back when you press on them, put in freezer for up to 1 year. All that do spring back or pop up put in refrigerator and use within 3 weeks. If there is any remaining wine, put in a separate clean jar, tightly cover and refrigerate up to 4 weeks to reduce for bread dip or use in sauces that you make. Enjoy!

NOTE: although making freezer jams and jellies are simple be sure to measure EXACT amounts or it will not properly set up.

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