Sure, jelly doesn’t truly constitute as a meal but a bottle if wine does. Now if you’re having an occupational week like mine, a PB&J sandwich with Merlot jelly seems a bit better than a glass if Merlot for lunch.
Before you start questioning my alcohol sandwich consumption, please note the alcohol cooks out of this recipe.
What you may question is what’s going on in my brain to even think of merlot jelly. An answer for that is easy– I was seeing my Aunt Janet who is a big fan of my infused vodkas and I wanted to make her something since I had no vodka for her. Enter the wonderful world of Pinterest and my $3 bottle of Merlot.
If you’re now wondering what one would do with merlot jelly, the answer varies. We like it on cheese and crackers, one of our taste testers loved it on her roasted brussel sprouts. I can’t wait to try it with baked Brie and you can see how endless the possibilities are.
The recipe is simple, wine, sugar, and liquid pectin. If you have an hour, you’ll have jelly.
Side note: I don’t have step by step pictures because my dark pots blended too much with the dark wine. It would be like looking into a black hole and not helpful at all.
Merlot Jelly Recipe (from America’s Test Kitchen)
- Mason jars ( I used the small ones)
- 1 bottle of red wine (750-ml)
- 3 1/4 cups of sugar
- 1 (3-ounce) envelope of liquid pectin
- 1/8 teaspoon butter
1. Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside.
2. Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute. Remove from heat and stir in reserved reduced wine.
3. Transfer jelly to jars with tight-fitting lids and let cool to room temperature before refrigerating; let jelly set for 12 to 24 hours.
If you like this recipe, you can play around with different types of wines and flavorings. Just google around and you’ll find some interesting ones. Next up for us is a jalapeno champagne jelly!