Traditional red wine jelly gets a kick from allspice and dried ancho chile peppers. It is great as a condiment for meat, poultry, and pork as well as a toast or cracker spread. Great for gifts.
Prep Time: 4 hours, 15 minutes
Cook Time: 5 minutes
Total Time: 4 hours, 20 minutes
Ingredients:
- 5 whole allspice berries
- 1 Tablespoon crushed dried ancho chile peppers
- 2 cups sweet red wine such as Lambrusco
- 3 cups granulated white sugar
- 1 teaspoon yellow food color
- 3/4 teaspoon red food color
- 6 ounces liquid pectin
Preparation:
Pour red wine into a container with a tight-fitting lid. Add allspice berries and ancho chile peppers. Seal container and shake to combine. Let steep for 4 hours on the countertop away from sun.
Line a large mesh strainer with cheesecloth and strain chile wine into a saucepan. Add sugar and food colorings, then stir. Bring slowly to a simmer and cook, stirring constantly, until all of the sugar has dissolved and wine is clear, about 5 minutes.
Remove from heat and stir in pectin. Skim off the foam and pour into sterilized jars leaving 1/2-inch head-space. Seal and process in the canner according to manufacturer's directions.
Yield: about 4 half-pints
Line a large mesh strainer with cheesecloth and strain chile wine into a saucepan. Add sugar and food colorings, then stir. Bring slowly to a simmer and cook, stirring constantly, until all of the sugar has dissolved and wine is clear, about 5 minutes.
Remove from heat and stir in pectin. Skim off the foam and pour into sterilized jars leaving 1/2-inch head-space. Seal and process in the canner according to manufacturer's directions.
Yield: about 4 half-pints
