Red Wine Jelly
Ahem, ahem. Hello out there. Anyone still listening? It’s been MONTHS since my last post. And even longer since my last recipe was posted… (almost a year, in fact!) But I’m here now. Not sure how long I’ll be around or where this blog is going to end up, but I’ve got some free time so I decided to dust off the cobwebs and give you guys a recipe.
This recipe is fitting since I’m writing to you from Italy. Hubby and I are here for 5 weeks while he tackles a special project for work. While he’s off saving the day, baby M and I get to explore our new city and just hang out again. In all of those months since my last post, I’ve been busy. If you follow me on instagram, you’ve seen the pics of my daughter Mikayla and some of the adventures we’ve had. Here’s one for you, in case you missed it. She just started eating food and has really enjoyed it so far!
Life is good and I’m not going to lie, there are weeks and even months that have passed and I haven’t missed writing a blog. I have transitioned to telling people that I used to write a blog, instead of saying I write a blog as a hobby. I’ve come to terms with it. But recently, I’ve been having an itch to come back. To share some of these draft posts that have been sitting in the queue forever. So we’ll see where the wind takes us and what happens next with this little blog.
In addition to taking on the new role of working mom, I also picked up sewing during maternity leave. I find it easier to sew at home with a newborn than to bake. If I’m sewing and she needs my attention, I can stop what I’m doing. Baking doesn’t always afford that luxury. So you might see some sewing posts on here. Who knows!
This jelly is tasty. Be sure to use a bold red wine so the flavor shines through. And don’t be afraid to skimp on the honey a bit. I found that if I used the full amount listed in the recipe, the jelly tasted mostly like honey. I like honey, but making jelly that tastes like honey is just silly. Who has time for that… If you make this jelly, I highly recommend eating it over some crusty bread with a smooth creamy cheese.
And if you’re reading, leave a comment. I’m grossly behind on responding to comments, but I’d love to hear from you!
Red Wine Jelly
Yield: 6 half pints
Ingredients:
2 cups dry red wine (I used Merlot)
1 pkg (= 1.75 oz = 6 Tbsp) regular powdered fruit pectin
3 1/2 cups honey
Directions:
In a dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot jelly at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims, add lid and screw caps. Process jars in a boiling water-canner for 5 minutes, starting when the water returns to boiling. Remove jars; cool on wire racks.
Recipe from Better Recipes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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