As soon as I saw we were out of Penman Springs wine jelly, I looked like this:
When I found out that I could make my own wine jelly, perhaps one that could rival that of Penman Springs, I turned that frown upside down:
You see, I first discovered wine jelly at Penman Springs while wine tasting in Paso Robles during Valentine’s Day weekend. Penman Springs is a country-style winery, fit with rolling hills, a white farm house and delicious, warm baguettes and house-made wine jelly ready for you when you come in for a tasting.
I liked the wine jelly so much, I bought four jars of it. The jelly lasted me almost nine months, but when making almond butter (the best) and wine jelly (also, the best) sandwiches the other day for lunch, we reached the end of the last jar.
Turns out, though, it’s not too hard to make wine jelly at home. Here’s the recipe I plan to use from allrecipes.com.
This makes 5 half-pint jars:
- 3 1/2 cups wine
- 1/2 cup fresh lemon juice
- 2 ounce package dry pectin (a jelling ingredient made from apple and citrus fruits)
- 4 1/2 cups white sugar
In a large pot, bring the wine, lemon juice and pectin to a boil. Stir frequently. Add/dissolve sugar. Turn the heat back up and bring to a rolling boil for one minute, while stirring. Remove from stove and skim the foam off the top. Put the hot jelly into sterilized mason jars with 1/2 inch of space near the top. Close up the jar and put bathe them in boiling water for five minutes.
Do you have a better wine jelly recipe? Let me know!