FAQs

How to make Wine jelly with Pectin?

850 g wine (red or white) 

120 mL fresh lemon juice

56 g high methoxyl pectin (3.1%) 

850 g white sugar

Combine wine, lemon juice, and pectin in a large  saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary. Ladle hot jelly into hot, sterilized jars.