Recipe: Wine Jelly/Champagne Jelly Recipes (13)

Hi Pam,
Hope one of these is what you're looking for.
Joe

PINK CHAMPAGNE JELLY
4 c. sugar
3/4 c. water
1 box Sure-Jell
3 c. pink champagne
To make jelly, measure sugar and set aside. Mix fruit pectin and water in 6 or 8 quart saucepan. Bring to a full rolling boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and all the sugar. Cook and stir until all sugar is dissolved, about 4 to 6 minutes. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims. Cover with two-piece lids. OR process in boiling water bath for 5 minutes. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. Makes about 5 cups or about 6 (8 fluid oz.) jars
GOLDEN CHAMPAGNE JELLY
3 c. sugar
1 c. Brut Champagne
1 (3 oz.) pouch liquid pectin
1 c. grape juice
1/4 tsp. citric acid
Using a 4 quart saucepan, combine sugar, grape juice, champagne, and citric acid. Cook to a boil that cannot be stirred down. Add pectin, stirring constantly. Boil for 1 minute. Remove from heat, skim foam, ladle into sterilized jars, leaving 1/4 inch head. Seal with wax or canning lids and let set for 24 hours. Then refrigerate. It keeps for up to 2 months. Makes 4 1/2 pints.
MICROWAVE SPARKLING CHAMPAGNE JELLY
1 3/4 c. champagne
3 c. sugar
In 3 quart casserole, stir together champagne and sugar. Cover. Microwave on high, 7 to 9 minutes stirring after 4 minutes until mixture begins to boil. Then time for 1 minute more of boiling, stir. Gradually stir 1/2 bottle liquid fruit pectin into hot mixture, mixing well. Ladle into prepared glasses. Seal. Makes about 4 cups.
VICTORIAN WINE JELLY
1 envelope plain gelatin
1 c. cold water
1 1/2 c. sugar
1 c. sherry
1 1/2 c. boiling water
Rind of 1 lemon
1 pt. ginger ale
Whipped cream
Juice of 2 lemons
Dissolve the gelatin in the cold water. Add the boiling water, rind (peeled with a knife), lemon juice, sugar, ginger ale and sherry. Place in glass bowl and refrigerate (do not turn out of bowl). Decorate with whipped cream put through a pastry tube. Woodville, Mississippi
ZACHARY'S WINE JELLY
6 env. gelatin (unflavored)
2 c. cold water
6 c. boiling water
3 lemons, grated peel & juice
2 c. sugar
1 pt. fine dry sherry
3 tbsp. choice brandy
Whipped cream, sweetened with a
little sugar
Vegetable food coloring
Sprinkle gelatin on cold water to soften. Add sugar, salt and lemon. Pour boiling water into it and stir well to dissolve thoroughly. When cool, stir in brandy, sherry and food coloring, and place in molds that have been rinsed in cold water. Chill until set and serve with slightly sweetened whipped cream. Only the best Duff Gordon Amontillado or Bristol Cream Sherry is recommended. Garnish with orange slices and strawberries. Makes 3 quarts of jelly.
WINE JELLY
2 3/4 c. Rose or white wine or pink
Champagne
1 (1 3/4 oz.) box powdered fruit
pectin
1 stick cinnamon
3 whole cloves
3 1/2 c. sugar
In 3-quart casserole or 8-cup measure, combine wine, pectin, cinnamon stick and cloves. Microwave on High 5 to 10 minutes or until boiling, stirring every 3 minutes. Boil 1 minute. Gradually stir in sugar until blended. Microwave on High 3 to 6 1/2 minutes or until mixture returns to a boil, stirring carefully every 2 minutes to prevent boil over. Boil 1 minute. Skim any foam from the top. Pour into hot sterilized 1/2 pint jars. Seal.
WINE JELLY
2 c. wine (red, white, etc.)
3 1/2 c. sugar
1 pouch Certo pectin
Grated wax for preserves
Sterilize by boiling container(s) to be used; set aside to drain. Mix wine and sugar; bring to rolling boil over high heat, stirring constantly. Quickly stir in pectin and return to full boil, stirring constantly. Boil for 1 minute. Remove from heat; skim off foam with metal spoon. Fill jars or glasses immediately to 1/2 inch of top. Wipe tops clean of jelly. Sprinkle with grated wax (fill top). Place jars or glasses in pan with 1 inch of water and into 350 degree oven until wax melts. Remove from oven and let cool. (May be stored in any jar or glass with wax method.) Yield 3 2/3 cups. These make great Christmas gifts if poured into wine glasses and tied with a ribbon.
ELEGANT WINE JELLY
1 c. boiling water
Sm. pkg. raspberry gelatin
1 c. ruby port wine
For an elegant wine jelly use one cup of boiling water to dissolve the raspberry gelatin. Stir in the wine. Turn the mixture into a mold and chill until firm. Turn out and serve with pork or ham.
WINE JELLY
2 env. gelatin
1/2 c. water
1 2/3 c. boiling water
1 c. sugar
1 c. wine
1/3 c. orange juice
3 tbsp. lemon juice
Soak gelatin in 1/2 cup cold water. Dissolve in boiling water. Add remaining ingredients. Congeal in sherbet or parfait glasses. Use a sherry or port wine. Serve with whipped cream or boiled custard. Makes six servings.
GOOD OLE WINE JELLY
4 env. (1 box) Knox gelatin
1 pt. cold water
Let this stand to dissolve for 1 hour. Then add: 2 1/2 c. sugar 1 pt. wine (Port, Sherry or other) Juice of 4 lemons Dash of salt Drop of red food coloring
WINE JELLY
2 env. unflavored gelatin
2 c. cold water
2 c. sugar
2 tbsp. grated orange rind
2 c. fruit juice (cranberry or orange or grape)
2 c. madeira
Soften gelatin in cold water. Boil juice, sugar and rind. Add gelatin to boiled juice and stir to dissolve. Cool until syrupy; add madeira. Oil a 2 quart mold. Pour in mixture and chill until set. This may accompany meat or game or can be served with whipped cream for dessert.
AUNT ROSA BELLE'S WINE JELLY
1/2 box (2 env.) Knox unflavored gelatin
1 c. cold water
1 c. hot water
1 c. sugar
1 lemon (the juice of 1 lemon)
1 c. wine or sherry
1. Soak gelatin in cold water.
2. Dissolve sugar and soaked gelatin in boiling water.
3. Add wine and lemon juice.
4. Pour into molds and congeal.
5. Serve with "heavy" whipped cream.
OLD FASHIONED WINE JELLY
4 pkg. gelatin
1 pt. cold water
1 qt. boiling water
1 1/2 pt. Taylor's dry sherry
3 c. sugar
3 lemons, juice & grated rind
Soak gelatin in cold water 5 minutes. Add boiling water and stir until dissolved. Add sugar, juice, rind and sherry. Stir well and strain. (I use cheesecloth.) Put into container and refrigerate. Top with whipped cream.