Fruity Wine Jelly

Easy Homemade Fruity Wine Jelly - Triple Chocolate Kitchen

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.

fruity wine jelly 2

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.

wine jelly

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!

Make sure you check out some of our other wine related recipes like this White Wine Chunky Potato and Corn Chowder or this Sunshine Wine Cake.

jars of wine jelly

Fruity Wine Jelly

Yield: 4 half pints

Fruity Wine Jelly

Delicious fruity wine jelly that's perfect on bread, crackers, scones, and more.


  • 2 cups of a sweet fruit wine
  • 2 1/2 to 3 cups sugar (depends on the sweetness of the wine)
  • 1 ( 3 ounce ) pouch liquid fruit pectin (I used Certo)


  1. Mix wine and sugar in a heavy saucepan until the sugar dissolves.
  2. Cook over medium heat.
  3. Cook for 3 minutes stirring constantly.
  4. Remove from heat and stir in liquid pectin immediately and mix well.
  5. Quickly ladle into hot sterilized jars, leaving 1/2 inch head space.
  6. Proceed to seal if you want to store jelly for longer than a few weeks. Chill before using.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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