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. 
I’m a novice with canning but about two or so years ago had purchased the canner and supplies, went to an informational session at a local food show, and then never actually did it. Like you, I found it kind of intimidating and never really had the kind of time in the day that they stress is needed in order to closely watch your jars as they process. I hate the idea of messing it up and feeling like I not only failed it, but also wasted any food or supplies! So I just never did it, but maybe it’s time to give it a try!
I used to can tomatoes from our garden and applesauce from apples that we picked at a local farm. That was in the late 70’s and early 80’s. We bought a chest freezer in 1983 and since then we have frozen our garden produce. After being without electricity as a result of hurricane Irene and Super Storm Sandy, I learned a valuable lesson about preserving food. I will back to canning my tomatoes this year.
Thanks for partnering with Ball for the great giveaway.
I’m following Ball on pinterest as KatieQ.
http://pinterest.com/katieq/following/
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I’m pretty much a canning beginner. I have a fear of not doing it right, then being disappointed when I open the jar months later to find that the contents have spoiled. But, I am determined to give canning a try, especially to preserve all of the tomatoes that I am hoping my garden will give me by the end of the season.
I like your page on FB.
I have never canned before but always wanted to try. My mom always made awesome jellies that were so good.
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I love to can, but I don’t do it enough. My favorite canning project is probably lemonade concentrate.
I have had success canning pepper jelly and pickling jalapeno peppers. I would love to branch out and try making/canning tomato sauce.
Oh my goodness! I love canning…I made pickles yesterday and this weekend I’m hoping to can some jam. There’s nothing quite like hearing the satisfying little “pop!” of a jar sealing.
i haven’t ever canned before but i am realizing i should probably conquer my fear of it, as well. my tomatoes are slow to ripen this year and i am pretty sure i am going to get hit with hundreds of them at the same time. there are far worse things that could happen to a gal but i sure would hate for them to go to waste!
Want to invite me lol? J/K but I too have a fear of canning, which is really silly when you consider that my mom and sister are both dedicated canners. I will be watching with interest!
beantownbaker — August 8th, 2013 @ 9:34 am
Congratulations Laura! You’ve won the giveaway package from Ball. Please email your mailing address to me at jen@beantownbaker.com so we can get the package sent out as soon as possible.
I would love to learn canning, but like you I feel it is a bit intimidating!
I began canning when I was 12 with my Mom,lets just say it was awhile ago …lol…I still can every year with her and my 2 daughters..we love it and do a wide variety of veggies left over from my garden and some jams..its a great way to teach and bring family together
like your facebook page
I liked Ball’s page on Facebook.
I followed Ball on Pinterest.
I love to can peaches and apricots. Nothing better in the wintertime!
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I just started canning this year for the first time. We’ve already made slasa, watermelon jelly and strawberry jam. I can’t wait to do crushed tomatoes later this year as well as applesauce and apple butter!
I was intimidated also, but just jumped right in.
I like your facebook page!
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I follow Ball on Pinterest! http://pinterest.com/js_wonders/
i liked your Facebook Page!
I liked Ball’s Facebook Page!!
I”m following Ball on Pinterest!!
I have canned before, but not since I was a teen (with my mother)
I like your Facebook page as Margot Core
I like Ball’s Facebook page as Margot Core
I like Ball on Pinterest as Margot Core