Current Catalog
Contact: Marian Jarkovich
416.322.6552, ext. 3132
mjarkovich@robertrose.ca
Blush Wine Jelly
Choose your favorite blush or rose wine with a good color and lots of flavor for making this lovely
jelly. White zinfandel, white cabernet, and white merlot wines all make wonderful blush jellies.
Makes about 6 to 7 8-ounce (250 mL) jars
3-3/4 cups (925 mL) blush wine
6 cups (1.5 L) granulated sugar
2 pouches (3-ounce/90 g) liquid fruit pectin
Bring the water in water bath to a boil and prepare canning jars and lids.
In an 8-quart (8 L) stainless steel pan, combine the wine and sugar. Over medium heat, stirring constantly,
heat the wine until the sugar is completely dissolved. Continue heating until the wine comes to just below a
simmer. (Tiny bubbles will form on the bottom of the pan.) Do not allow the wine to boil.
Remove the pan from the heat and quickly stir in the entire contents of both pectin pouches. Stir constantly
until the pectin is complete dissolved and distributed through the jelly, about 1 minute. Quickly skim off any
foam.
Immediately ladle the hot jelly into hot sterilized jars, leaving 1/4-inch (0.5 cm) headspace. Wipe the jar
rims the threads with a clean damp paper towel. Apply hot lids and screw on ring bands.
Place jars in the water bath canner, making sure jars are covered by at least 1 inch (2.5 cm) of water.
Cover the canner and bring the water to a gentle boil. Process 4-ounce (125 mL) jars and 8-ounce (250 mL)
jars for 10 minutes, pint (500 mL) jars for 15 minutes.
Remove the jars from canner and place on a wire rack or cloth towel. Cool jars for 24 hours, then check seals.
Wash and dry jars and store in a cool, dry, dark location.
This recipe may be reproduced with the following credit:
Recipe from 175 BEST JAMS, JELLIES, MARMALADES & OTHER SOFT SPREADS by Linda J. Amendt
(Robert Rose; April 2008; $21.95/trade paperback)
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