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White Wine and Herb Jelly

October 4, 2011 by Valerie Lugonja 19 Comments

The Perfect Solution for Leftover Wine!

And a beautiful sweet savoury hostess gift yummy with crackers and cheese!

White Wine and Herb Jelly

Ingredients:

  • 2 cups white wine
  • 2 cups sugar
  • 1 packet liquid pectin or Certo
  • fresh herbs packed into each jar (rosemary, thyme, sage)

Instructions:

  1. Mix the wine and sugar in a heavy sauce pan and bring to a boil; add Certo and boil hard for one minute, stirring constantly
  2. Skim off foam; ladle into sterilized jars; seal (while hot) with sterilized two piece lids with new centres ensuring the rim is clean

Makes about 3 cups of jelly

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Filed Under: Preserves Tagged With: Herbs, Wine

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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« Edible Gardens Tour 2011: Patti Mulligan’s Incredible Edible Muffins
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Comments

  1. Joan Nova says

    October 4, 2011 at 2:49 pm

    You have leftover wine? 🙂

    Reply
    • Valerie says

      October 5, 2011 at 12:09 am

      Joan!
      I know – I know – I got a couple of tweets about that, too! But, yes – believe it or not, neither Vanja nor I drink it. We love the taste of wine with food… pairings, etc., but I personally cannot tolerate the headache afterwards which is really unfortunate… happened around 45 and such an annoyance!
      🙂
      Valerie

      Reply
  2. El says

    October 4, 2011 at 4:36 pm

    Laughing at the above comment. This is a great use of leftover wine and makes for a bery thoughtful gift.

    Reply
  3. El says

    October 4, 2011 at 4:37 pm

    Make that a “very” thoughtful gift. Though I suppose you could add berries…never mind…

    Reply
  4. Kate says

    October 5, 2011 at 4:51 am

    This is really a beautiful gift!

    Reply
  5. Richard says

    February 3, 2012 at 7:27 am

    Hi I just seen your comment about not being able to tolerate the headaches, My wife also has the same problem, her solution was an organic wine with no added sulphites. That may be a fix.

    Reply
  6. Sally says

    October 10, 2016 at 7:28 am

    We followed the recipe to the letter and it’s been overnight and it still hasn’t gelled up it’s like syrup? Any suggestions?

    Reply
    • Valerie Lugonja says

      October 11, 2016 at 1:48 pm

      Dear Sally

      I have made it a few times with varying wines and every time it gelled…. so I am so sorry this didn’t happen with you. You can do it again with another pectin? The only thing I can think of is your pectin was not fresh?
      But your ingredients can be used to do this with again with a new pectin.
      🙂
      Hope this helps!
      Valerie

      Reply
  7. Eric Smith says

    June 18, 2018 at 7:35 am

    This sounds amazing but I am just wondering how you would use it. Any suggestions?

    Reply
    • Valerie Lugonja says

      June 18, 2018 at 9:35 pm

      There is actually a post where I used it to make a dressing here – you could search de – but I use it like any vinegar with oil on a salad. 🙂

      Reply
    • Valerie Lugonja says

      June 28, 2018 at 1:43 pm

      Hey Eric,
      So sorry for the late reply! I love it over cream cheese served with crackers!
      🙂
      V

      Reply
  8. Karen says

    December 3, 2018 at 11:09 am

    Two questions – can powdered pectin be used?
    – can dried herbs be used?

    Thank you.

    Reply
    • Valerie Lugonja says

      December 3, 2018 at 2:08 pm

      HI Karen,
      Not as effectively and not achieving the same result.
      Hope this helps.
      Valerie

      Reply
  9. wot says

    October 31, 2019 at 6:30 pm

    Seems as if the herbs would introduce fungus and if you can it then would not be as visually interesting. Will try this but steep the herbs, remove and can after. Not as pretty but longer shelf life.

    Reply
  10. wot says

    December 14, 2019 at 11:01 pm

    I would boil the wine with the herbs then steep and reboil to add the pectin as there is little herbal flavor in the above concoction. Still good but the herbs are mostly decorative here and you can add some fresh ones as you have done or even mince the leaves and add that. Turn over frequently to help the mince distribute evenly while gelling.

    Reply
  11. Amanda B. says

    January 19, 2020 at 11:14 am

    At what point do you add the herbs? Do you fill the jars then add a sprig of herb or before?

    Thanks!

    Reply
    • Valerie Lugonja says

      January 23, 2020 at 11:31 am

      I add the herbs, and then fill the jars.
      🙂
      Valerie

      Reply
  12. Rachel says

    April 25, 2020 at 5:11 pm

    Do you seal the jars in a hot water bath?

    Reply
    • Valerie Lugonja says

      April 27, 2020 at 12:05 pm

      You can, Rachel. I did not.
      I kept them in the fridge.
      Let me know how it goes!
      🙂
      Valerie

      Reply

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