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~ Julia Child

Sunday, March 25, 2012

Gelatine di Vino

So I must admit, I am not a wine drinker. I know nothing about wine.  If I did drink wine I wouldn't be able to tell the difference between 2 buck Chuck and (insert the name of a high end wine here).  I think wine is beautiful.  I always wanted to go to wine country, not to drink it but to drink in the beauty of the landscape.  I think a vineyard just spills over with romance and beauty.  I think that a vineyard would be a beautiful place for a romantic dinner.  You know the kind that someone sets up beforehand with a beautiful place setting in the middle of the vineyard.  It is also one of my dream locations for my wedding. (I am missing a major component of that scenario)  Anyway I think you get the point.  Wine Country is beautiful to me.
I recently developed a new habit.  Canning.  I always loved all of the home canned things that my Aunt Alice would make. Jams, Jellies and my most favorite Dilly Beans.  I decided to embark on a new quest, Jelly. Specifically, Gelatine di Vino (wine jelly).  I found a recipe in the Ball Complete Book of Canning.  The recipe called for a dry red wine and I did not have one.  I had some Merlot that I had picked up at Cost Plus. I bought it not knowing that the recipe called for the dry red.  I had no idea that Merlot was sweet I just bought red wine. (told you I know nothing.)
And this is the wine. Simple and inexpensive.  It made a wonderful sweet jelly fit for a king.  Put it on a nice piece of  toasted French bread and experience a bit of heaven.

This is a water bath canning method.  I don't pretend to be an expert on water bath canning either.  This is my 4th time doing so.  I recommend that you visit Food in Jars for more information on canning if this is your first time out.  You will need a big pot big, enough to cover the jars with at least 3 inches over the lids, 5 or 6 8oz canning jars, lids and bands.

gelatine di vino
(Merlot Jelly)

3 1/4 cups Merlot (one bottle of Merlot or other wine that you may have)
1/2 cup lemon juice
1 1.75oz package fruit pectin (I use the kroger brand)
4 1/4 cups granulated sugar

Prepare canner, jars and lids,  The National Center for Home Food Preservation can help you with this

  In a large deep ( you want it real deep) stainless steel sauce pot combine wine and lemon juice and whisk in the pectin.  Bring to a boil over high heat.  When it starts to boil add the sugar all at once and return to a rolling boil. Boil hard stirring constantly for two minutes (this part is tricky your mixture needs to reach 220 degrees so it may take longer) 
Quickly remove from heat and skim off foam and pour into hot prepared jars leaving a 1/4 inch from the top headspace.
Wipe rim and center lid on jar. Screw on band to finger tight.
Place in water bath canner and return to a boil.  Boil for 10 minutes. Remove the lid from the canner and wait 5 minutes,

Remove jars from canner and let set overnight.  You should start to hear them pop.  That's the sign of a good seal.   I had about a 1/2 cup of jelly leftover and I just put it into a small bowl and popped it into the fridge and had it on bread later that day.  


  1. Oh Becky! If only you lived next door...I would totally bring over a loaf of bread and we could share some of this lovely jelly. What a unique recipe! Thank you for sharing. I want to make this as soon as I have a free afternoon.

  2. Marie Skidmore30/3/12 6:59 AM

    I am gonna try this! Wish me luck! My first attempt at making jelly.