I’ve never been drunk before.
It’s not because I am the queen of moderation. (Remember, I eat half bags of Doritos at a time.) Instead, the whole never-been-drunk thing is because my bones melt after three sips of anything. Now, this doesn’t meant that I don’t enjoy a drink from time to time. It just means that I need a pillow under my chair to catch me when I inevitably slide out of it. (Mr. Smith and I like to joke that I am the world’s cheapest date in this regard.) A couple weeks ago, however, I wondered whether one could make homemade jelly out of wine. After a quick trip to Google I learned that yes, yes one could.
So I did!
Since I am a chick who likes chick wines, I chose a crisp, sweet Moscato and was floored by the results. By the taste, not by the alcohol. 🙂 Not only did the jelly have a rich, wine-y/grape-y flavor, it set up like a dream in less than 24 hours. I was half expecting a runny mess.
Are you a wine lover in need of an excuse to partake before noon? Then whip up a batch of this jelly and enjoy a spoonful on a lovely piece of buttered toast.
Moscato Wine Jelly
This recipe is an adaptation from America’s Test Kitchen. Their recipe was a little hard to understand so I clarified things and added a few of my own touches.
Step 1: Open a 750 ml bottle of Moscato wine and pour 1-1/4 cup of it into a saucepan. Over medium-high heat, reduce the wine down to 1/3 cup and set aside. (This should take about 20 minutes but keep an eye on it.)
Step 2: Pour the remaining wine from the bottle into a 6-quart pot. Add 3-1/2 cups sugar, the juice of half a lemon and a pinch of kosher salt. Whisk over medium-high heat to melt the sugar and bring to a full, rolling boil, stirring often to keep the sugar from burning. (A “full rolling boil” means the boil doesn’t die down when stirred.)
Step 3: Once you have reached a good boil, stir in one pouch of liquid pectin AND the reduced 1/3 cup wine. Bring liquid back to a full rolling boil and boil for 3 minutes, stirring occasionally.
Step 4: After the jelly has boiled a minute, conduct the “fork test.”
- Carefully dip the tines of a fork into the boiling jelly and slowly raise the fork.
- If the jelly hangs in between the tines of your fork, it is ready. If the jelly slips right through, keep boiling for another 30 seconds and test again.
Step 5: Pour jelly into hot, sterilized jars leaving 1/2″ to 3/4″ of headspace. Wipe the rims clean and seal. Process in a boiling water bath for 10 minutes. Remove and allow to cool fully before storing. Sealed jars will stay fresh for a year if stored in a cool, dry place. Refrigerate improperly sealed jars immediately. Opened jars will keep for 3 months in the fridge.
Cook’s Note: The jelly will look like liquid when it’s finished processing, but don’t worry. It will firm up within 24 hours.
Booze for breakfast! And since I like breakfast in bed, there’s no chair to fall out of. 🙂
Cheers to you this week!
- 750 mL Moscato wine, 1-1/4 cup reserved
- 3-1/2 cups granulated sugar
- juice of half a lemon
- pinch of kosher salt
- 1 pouch liquid pectin (such as Ball or Certo)
- Pour the 1-1/4 cup of reserved wine into a saucepan and reduce over medium-high heat until there is only 1/3 cup left. (about 20 minutes) Set aside.
- In a 6-quart pot, add the rest of the bottle of wine, the sugar, lemon juice and salt. Cook over medium-high heat, stirring to dissolve the sugar. Bring to a full rolling boil, stirring frequently.
- Add the pectin and the reduced wine and bring to a full rolling boil. Boil for one minute.
- Test the jelly by carefully dipping the tines of a fork in the jelly. If the jelly “pools” in between the tines, it is ready. If it slips through, cook another 30 seconds until jelly pools. (May take up to 2-3 minutes)
- Fill hot, sterilized jars with jelly leaving 1/2-3/4 inch headspace. Process in a water bath for 10 minutes. Remove jars to cool. Refrigerate any unsealed jars. Store sealed jars in a cool dry place.