Readers uncork wine jelly recipes

  • Tuesday, November 30, 2004 9:00pm
  • Life

As might be expected – no surprise here – several Forum readers responded swiftly to a recent request for wine jelly recipes.

For starters, we hear from Stanwood reader Jean Anderton, “I tried this wine jelly in wineglasses as Christmas gifts. Very pretty and easy. It’s maybe worth a try for George Hamasaki.”

Years ago, these wine jellies in wineglasses were hot sellers at various Christmas bazaars. And a delight to get as a gift. Memorable on the table, too. In fact, I remember when my husband’s beloved Aunt Genevieve (the one who taught school in a little old one-room schoolhouse in Paterson) set a few stemmed glasses of the stuff out on a Thanksgiving morning breakfast table.

Directions for making Anderton’s paraffin-sealed wineglass version (circa 1979) are included and would probably be safe to give as gifts if made at the last moment, kept refrigerated, and eaten within three weeks. For longer storage, the jellies can be sealed in half-pint or pint jars, directions for which are also included.

One more thing – you’ll notice one of the recipes calls for liquid pectin, which may not be readily available on supermarket shelves.

Wine jelly

3cups sugar

2cups wine or pop wine (see note)

3ounces (half a 6-ounce bottle) liquid fruit pectin

1bar paraffin, melted

Snowdrift paraffin (directions follow at end of column)

Measure sugar and wine into top of double boiler; mix well. Place over rapidly boiling water and stir until sugar is dissolved, about 3 to 4 minutes. Remove from heat and immediately stir in pectin and mix well. Skim off foam, if necessary. Pour quickly into hot, scalded wineglasses with a metal spoon in each wineglass to prevent glass from breaking. Fill to within 1/8 inch from top of glasses. Cover at once with 1/8 inch of hot paraffin.

After paraffin on wineglasses has hardened, top with snowdrift paraffin. OR see directions at end of column for filling jars. Cooled paraffin-topped jars must be stored in the refrigerator and eaten within three weeks. Makes six glasses.

Note: Suggested wines are sherry, rose or burgundy; pop wines include grape, apple and strawberry.

Honey-orange wine jelly

1 1/2cups sauterne

2teaspoons shredded orange peel

1/2cup orange juice

2tablespoons lemon juice

2tablespoons (half of 13/4 ounce package) powdered fruit pectin

3cups honey

1bar paraffin, melted

Snowdrift paraffin (directions follow at end of column)

In large saucepan or Dutch oven, mix sauterne, orange peel, orange juice, lemon juice and fruit pectin. Bring to full rolling boil. Stir in honey; return to boiling. Boil 5 minutes, stirring constantly. Remove from heat. Skim off foam with metal spoon. Place a metal spoon in a hot sterilized wineglass. Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover with hot paraffin. Repeat with 5 more glasses. After paraffin on glasses has hardened, top with snowdrift paraffin. OR see directions at end of column for filling jars. Cooled paraffin-topped jars must be stored in the refrigerator and eaten within 3 weeks.

Makes six glasses.

Snowdrift paraffin

Melt 2 bars paraffin over boiling water. Cool until paraffin becomes cloudy and starts to solidify. Quickly whip with rotary beater or electric hand mixer, until paraffin is foamy and starts to harden. (Work quickly. If paraffin becomes too hard, remelt and start over again.) Spoon over the thin paraffin layer on wineglasses of jelly. Makes enough for 6 wineglasses.

Filling jars

Quickly ladle jelly into clean half-pint or pint jars, leaving 1/8-inch head room. Wipe jar rims and threads with a clean, damp cloth. Cover quickly with flat lids and screw bands on snugly.

To use the inversion method of sealing jars: Turn jars upside down for 5 minutes. Turn upright.

After jars are cool, check seals. Lids should be concave and stay that way when lightly pressed. If the lid pops up when pressed, the jar is not sealed. Either reprocess by removing the jelly, then filling and sealing again, or let jelly set for 24 hours, then refrigerate and use within 3 weeks.

If you prefer the water bath method recommended by the USDA, place sealed jars on a rack in a canner or large saucepot of boiling water. The water should cover the jars by 1 to 2 inches. Cover the canner or saucepot and bring water back to a boil. Boil 5 minutes for 8-ounce jars; boil 10 minutes for pint jars.

Remove jars from the canner or saucepot and let stand to cool. Check seals.

Properly sealed jars may be stored for up to one year. Once opened, refrigerate and use within 3 weeks.

The next Forum will appear in Friday’s Time Out section.

Talk to us

More in Life

Grant Steller, an 18-year-old Coupeville High School graduate, is a freelance composer who writes digital orchestral music for films. (Photo provided)
Whidbey Island teen composes scores for films, games

A recent Coupeville High School graduate is forging a future in the music industry.

Ash was rescued along with Dexter, just before his euthanasia date. (Luisa Loi / Whidbey News-Times)
Whidbey Island woman rescues 300 German shepherds

“Can I save them all? No,” Renee Carr, of Oak Harbor said. “But I’m gonna try my hardest.”

The 2023 Infiniti QX80 has standard rear-wheel drive and optional four-wheel drive available on all models. (Infiniti)
2023 Infiniti QX80 is powerful and posh

A mighty V8 engine does the work while a luxurious interior provides the pleasure.

Kotor's zigzagging town wall rewards climbers with a spectacular view. (Cameron Hewitt / Rick Steves' Europe)
Rick Steves: Just south of Dubrovnik lies unpolished Montenegro

One of Europe’s youngest nations offers dramatic scenery, locals eager to show off their unique land, and a refreshing rough-around-the-edges appeal.

Artist Michelle Downes prepares to work on a few canvases in her garage workspace on Thursday, July 6, 2023, at her family’s home in Stanwood, Washington. (Ryan Berry / The Herald)
Stanwood artist Michelle Downes creates layered dreamscapes in resin

Resin is one part chemistry and one part artistry. Downes combines the two to make art that captures the imagination.

With winter on the way, October is the time to tuck and roll

That means preparing to put our gardens to bed while taking stock of the season gone by so we can plan for the year ahead.

Made by Bruce Hutchison, the poster for “A Momentary Diversion on the Road to the Grave” is an homage to 1985 classic “The Goonies.” (Photo provided)
Indie film premiering on Whidbey Island

Filmed almost entirely on Whidbey Island, “A Momentary Diversion on the Road to the Grave” is set to premiere in Langley.

TSR image only
Does your elementary school child have ADHD?

It’s important to identify children with this condition so we can help them succeed in school.

Great Plant Pick: Acer japonicum Aconitifolium

Fernleaf full moon maple, known for its foliage, develops brilliant fall color whether in full sun or shade.

Home grocery delivery predates online shopping by decades

This bicycle from 1930s England was built for delivering groceries. It sold at auction for $1,200 in U.S. currency.

Barb Denton smiles and laughs with her Jeep Cherokee Laredo that she has driven for 32 years on Wednesday, Sept. 27, 2023 in Everett, Washington. (Olivia Vanni / The Herald)
‘Red Dragon,’ stolen from Sea-Tac, mysteriously returns home to Everett

Barb Denton’s rig of 348,000 miles was found three miles from home, intact, with a half-tank of gas and an empty bag of Oberto sticks.

This photo provided by OceanGate Expeditions shows a submersible vessel named Titan used to visit the wreckage site of the Titanic. In a race against the clock on the high seas, an expanding international armada of ships and airplanes searched Tuesday, June 20, 2023, for the submersible that vanished in the North Atlantic while taking five people down to the wreck of the Titanic. (OceanGate Expeditions via AP)
A new movie based on OceanGate’s Titan submersible tragedy is in the works: ‘Salvaged’

MindRiot announced the film, a fictional project titled “Salvaged,” on Friday.