I work for a local winery in Pennsylvania (Benigna’s Creek Winery), and March is wine trail season for us. During the month of March, our winery bands together with 12 other wineries to encourage customers to get out there and taste some wine. Most of the wineries have wine and food pairings each weekend, which means it is a great chance for me to try out a few wine-inspired recipes.
This year, I wanted to make wine jelly. I found a recipe on Pinterest from Chickens in the Road for White Zinfandel Wine Jelly, which I knew I could modify to use with our favorite fruit wines. It sounded simple enough to make. And I am all about simple recipes without a lot of ingredients. Nowadays we just don’ t have a lot of extra time.
Benigna’s Creek Winery makes quite a few fruit wines, but I decided to make strawberry wine jelly and blackberry wine jelly this time around.
The recipe calls for liquid pectin. You can find it at Walmart, and some grocery stores have it. Here in Pennsylvania, I can find it at Giant or Weis Markets. Make sure you use the liquid pectin because the recipe call for a 3 ounce packet. The powdered kind is only 1.75 ounces. I didn’t realize it and the first batch I made was too runny. Then I looked at the ounces each contained and saw my mistake.
So I started over. The next batch turned out great! This jelly has a wonderful fruit flavor and beautiful colors.
Try the jelly on a butter cracker, on some bread/toast, or on top of a mini cheese cakes. Careful with that last one, mini cheesecakes topped with wine jelly are totally addicting!
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