Cabernet Sauvignon Jelly

 I shared this recipe a while back over at Lady Behind The Curtain. With the holiday season creeping up on us, I thought now would be a good time to share it here.

My love of wine is no big secret. So the second I saw a  recipe for Cabernet Sauvignon Jelly over at A Flock in the City I wanted to give it a try.

I’ve tried to make jelly a couple of other times, without much success. Needless to say, I went into this project a  bit scared it might fail and my bottle of wine would be wasted. All went well and I was very happy with my jelly!

To make this jelly you will need the following ingredients:

1  bottle of red wine
3¼ cups of sugar
1 (3-ounce) envelope of liquid pectin
3 tablespoons of lemon juice
⅛ teaspoon of butter

Directions:

In a small sauce, pan bring 1 1/4 cups of wine to a boil, over medium-high heat. Continue to boil for about 20 minutes, until the wine is reduced to 1/3 cup.

In a large sauce pan, combine sugar and remaining wine bring to a boil, stirring frequently. Add pectin, lemon juice and butter.  Stirring constantly, return to a rolling boil. Boil for 1 minute.

Remove from heat and stir in the wine reduction.

Carefully transfer jelly to sterilized jars with tight fitting lids.

At this point you can let the jars cool and refrigerate for short term storage, approximately 1 month. If you prefer to process for long term storage, up to 1 year, place jars in a canner and process for the amount of time needed for your altitude:

5 minutes  up to 1,000 feet

 10 minutes for 1,001 to 6,000 feet

15 minutes for above 6,000 feet

Let the jelly set for at least 24 hours

Serve with cheese and crackers.

I served this with a white cheddar and smoked gouda.

The smokiness of the smoked gouda really brought out the flavor of the Cabernet. Pouring the jelly over some cream cheese is another delicious way to serve this jelly.