Raspberry & Rosé Wine Jelly Recipe

The other day I had a chance to visit a couple of Texas wineries with the Texas Peanut Board, and it got me thinking. Wine is so delicious isn’t it? But what other recipes could a favorite wine be used in? And then it hit me. Wine Jelly! Perfect for a more adult PB&J, or as a glaze on a pork lion!

A little experimentation later, and I have come up with a jelly recipe that I think is truly a stand out! And even better? This jelly wine recipe can easily be adapted.

That said, there aren’t many flavors combos that go together as beautifully as Raspberry & Rosé Wine Jelly…

{ If you are swapping out a different kind of wine here, make sure it is a dry wine. Not sweet. I used Bloom from Farmhouse Vineyards in TX, in this recipe.)

Prefer Chardonnay & strawberries? Substitute them! Really like Merlot and blackberries? Go for it! Or, if you want to start with something tried and true – I can vouch for this sophisticated and delightful Rosé & Raspberry Jelly Recipe. 

Here is how to make it….

Ingredients:

• 1 1/2 cups of Ripe Raspberries
• 2 1/2 cups of a Dry Rosé Wine
• 3 1/2 cups Granulated Sugar
• 1 pouch Liquid Pectin

1. In a blender combine your berries and just enough of your measured wine to cover them. Pulse. Transfer to a well dampened jelly bag or a strainer lined with several layers of wet cheesecloth set over it. Let drip, my wine mix took a full 60 minutes to fully drain. Measure 2 1/2 cups of Raspberries Rose Wine.

2. While you wait for your Berry Wine mix to fully strain, prepare canner, mason jars and lids. Cut open your pectin packet, and set it in a glass. That way you can use it quickly.

3. Pour your Berry Rose Wine into a large stainless steel saucepan. Stir in sugar. Cook over high heat, stirring all the while. Bring mixture to a full rolling boil that can’t easily be stirred down. Stir in the whole packet of pectin. Cook on a full boil with pectin mixed in, stirring constantly, for 2 1/2 minutes. Remove from the heat and quickly skim off foam leaving a clear mixture underneath.

4. Quickly pour hot jelly into hot jars, leaving 1/4 in. head space. Carefully wipe rim, center lid, and screw the jar band down well.

5. Place jars in Canner. Bring to a boil and process jars (boiling) for full 10 minutes. Remove pot lid, wait 5-6 minutes and then remove jars. Let jars sit undisturbed as they cool down to room temperature.

6. Store or Gift your Wine Jelly. Enjoy!

Would you like to see a short video that shows the whole process from start to finish? Check out this sneak peak as I made the wine jelly batch you see above. I just wish you could smell my kitchen right now – heaven!

Side note: You can also skip the canning process and freeze your jelly in freezer safe mason jars for later use. I also save a small bit of jelly in a bowl, that goes right into my refrigerator for immediate jelly use! This jelly sets quickly once it reaches room temps!

How to Eat & Serve Wine Jelly:

• Raspberry Rose Wine Jelly pairs great on a Cheese Plate.
• Use your Rose Wine Jelly as a glaze on chicken or pork!
• Have an “Adult” PB&J sandwich. Be sure to serve with a glass of Rose to drink!
• Use as a surprising and sophisticated filling in cookies.
• Spread on a scone, English muffin, or piece of toast with cream cheese for a sweet treat!
• The sky is the limit!

I truly love this wine jelly recipe – and hope you do too!