Baco Noir Wine Jelly
Cuisine: North America
Author: Charmian Christie
Love gourmet wine jelly but hate the price? This jelly will rival specialty preserves. Use your favourite dark red wine and enjoy.
  • 1 cup apple pectin
  • 1½ cups Baco Noir (or similar dark red wine)
  • 1½ tbsp lemon juice
  • 1 tsp cracked black pepper
  • 2 tsp dried thyme or 6 stems of fresh thyme
  • 2¼ cups sugar
  1. Sterilize jars and warm lids. (Full instructions are included in the book, click here for a details provided by Bernardin.)
  2. In a wide, deep, non-reactive pot with a thick bottom, combine apple pectin, wine and lemon juice.
  3. Put the pepper and thyme into a jelly bag and immerse it in the pot, then bring the liquid to a boil, skimming off foam that rises to the surface. Reduce heat to low, cover and simmer for 10 minutes.
  4. Skim the mixture again, then remove the seasonings and add the sugar, stirring well until the sugar dissolves completely.
  5. Turn the heat up and bring the mixture to a full, rolling boil that cannot be stirred down, stirring frequently and skimming foam if necessary, until it reaches the setting point. (To be 100% accurate, use a candy thermometer and cook until the jelly reaches 220°F.)
  6. Ladle into sterilized jars, leaving ¼ inch of headspace. Seal with warm lids and process for 10 minutes at a rolling boil.
  7. Remove the canner lid, turn off the heat, and allow the jars to sit in the hot water for another 5 minutes to cool down.
Wine jellies tend to become foamy and expand to as much as three times their original volume while boiling, so be sure to use a big enough pot.

For White Wine Jelly: substitute Riesling or a similar light white wine for the red. Replace the 2 teaspoons dried thyme with 1 teaspoon each of dried lavender, rosemary and oregano.

This recipe is excerpted with permission from We Sure Can: How Jams and Pickles are Reviving the Lure and Lore of Local Food by Sarah B. Hood. Published by Arsenal Pulp Press © 2011.
Recipe by The Messy Baker at