Each month, I participate in the BRBC Challenge. The BRBC is a website where Chilean bloggers collaborate to preserve classic Chilean recipes. This month, we have concentrated on jams, jellies, and culinary gifts. In other years, I have made strawberry ginger jam—this time, I made homemade wine jelly.
I wanted to make a recipe that has become fashionable in the last 15 years in Chile: wine jellies. My favorite for years was the Late Harvest jelly, but now I’m excited about the Carmenere. Any variety of wine will work. Just use one that you will be happy to drink. I haven’t mixed different varieties, but I think it will work. Let me know if you try.
For the pectin, I used Kraft® Sure-Jell for low-sugar jams. You could use different pectin but adapt the recipe to the guidelines.
Homemade Wine Jelly
Jalea de Vino are popular in Chile
- Total Time: 20 minutes
- Yield: 3 cups
Ingredients
- 4 cups of wine
- 2 cups of sugar
- 4 tablespoons of pectin or as instructions show in the package
Instructions
- Place all ingredients in a medium saucepan. Heat, stirring over medium-high heat, until sugar and pectin are dissolved. Let boil vigorously for 3 minutes. Stir occasionally.
- Package and give away.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Jams
- Method: Stove
- Cuisine: Chilean
Where can we see more recipes for the brbc challenge? Is there a link?
Here is the link http://buscadorderecetaschilenas.blogspot.com/ (only Spanish) Good luck!