Wine jelly isn’t a new invention, but I wanted to do one that focuses on Texas wines, of which I’ve become a big fan. In particular, I’m a big fan of Texas Tempranillo wine.
The Tempranillo grape is a Spanish grape that grows exceptionally well in Texas due to the similarities in climate and soil between the Rioja region in central Spain and the Texas High Plains.
It thrives in the Texas heat.
The Tempranillo grape also makes an excellent jelly due to its notes of lush dark red fruits, vanilla, fresh tobacco leaves, and leather.
It also pairs exceptionally well with the bold flavors typical in Texas food, including big cuts of beef, Texas barbecue, and Tex-Mex cuisine.
- Make some homemade buttermilk biscuits to go with your tempranillo jelly.
Water Bath Canning Your Wine Jelly
You can skip this step if you plan to store your wine jelly in your refrigerator rather than your pantry.
Water bath canning is a simple process if you have a large pot, a rack for the bottom, a jar lifter, and some jars. There’s nothing to it, so there’s no need to be intimidated by the process.
Below you’ll find the simple steps to properly can your Tempranillo wine jelly for long term storage:
- Heat the jars. Take the bands and lids off of your jars and set them aside. Place your canning rack in the bottom of your pot, put the opened jars on the rack, and then add enough water to cover the jars by at least an inch. Turn heat to high and bring it to a light boil while you prepare the wine. Wash the lids in warm soapy water, rinse well, then set aside in a clean bowl.
- Cook your ingredients. Make sure that you use a non-reactive stainless steel or and enameled pot to prepare your wine. Add the wine, lemon juice, and pectin, then bring to a boil. Once boiling, add the sugar and bring it back to a boil, stirring constantly. Keep it at a hard boil for one full minute, stirring constantly. Remove from heat and skim the scum off the surface.
- Fill the jars. Once your wine mixture has completed its boil, turn off the heat. Remove the jars from the canner, carefully pouring any liquid in them back into the pot. Place them on a towel on your countertop. Carefully pour the wine mixture into the jars, leaving 1/2″ of headspace. Wipe the rims of the jars clean, then place a lid on each one, along with a ring that is tightened fingertip-tight.
- Process the filled jars. Place the jars back in the canner, ensuring that at least one inch of water covers them. Cover the pot, bring the water to a hard, rolling boil, then start your timer for the processing time (be sure that you adjust the processing time based on your elevation using the chart below).
- Remove the jars and let them cool. Once the processing time has been completed, turn off the heat, and let the jars cool in the water for ten minutes. After they have cooled, move the jars to the towel on your countertop to continue cooling for another twelve hours.
- Test the seal. To test the seal on the jars, first, check to see if the center of the lid is depressed. After that, remove the bands and gently pry up on the lid with your thumbs. If it doesn’t come off, the seal is good, and you can store the jars in your pantry for up to a year.
As the jars cool on your countertop, you should hear the telltale ping of the lids as the temperature comes down.
Be sure that you adjust the processing time of your wine jelly based on the chart below.
| Altitude in Feet | Processing Time |
| up to 1,000 feet | 5 minutes |
| 1,001 to 3,000 feet | 10 minutes |
| 3,001 to 6,000 feet | 15 minutes |
| above 6,000 feet | 20 minutes |
Texas Tempranillo Wine Jelly
Equipment
- 6 jelly jars 8 oz.
Ingredients
- 1 750 ml bottle Texas Tempranillo Wine
- 1 1.75 oz. box dry pectin - I used Sure-Jell
- 1/4 cup lemon juice
- 1/2 tsp. unsalted butter - (reduces foaming)
- 4 cups granulated white sugar
Instructions
- (If you plan to store in your fridge) Wash the jars with warm soapy water and dry thoroughly.(If you're canning your jelly) Add the jelly jars to a large stockpot with a canning rack in the bottom. Cover by at least one inch with water. Bring to a boil for at least 10 minutes.Wash the lids and bands with soap and water. Rinse thoroughly.
- Combine the wine, lemon juice, pectin, an butter in a medium stockpot and bring to a boil, stirring constantly. Slowly add the sugar while stirring, then bring to a hard boil for a full minute, continuing to stir constantly. Remove from heat, then skim the foam off the top and discard (if necessary).
- (If you plan to store in your fridge) Let the wine cool for ten minutes, then stir thoroughly and pour into the clean jars, leaving about 1/2-inch of headspace. Add lids and screw on the bands fingertip-tight.(If you're canning your jelly) Carefully remove the hot jars from your canning pot (dumping the water in the jars back into the pot). Place on a towel on your countertop. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Add the lids and screw on the bands fingertip-tight. Process in your canning pot according to the elevation chart above. Once processed, turn off the heat, and let cool for 10-minutes. Transfer to a towel on your countertop to cool further.
- (If you plan to store in your fridge) Once cooled to room temperature, transfer to your refrigerator. (If you're canning your jelly) Test that the lids have sealed according to the instructions above, then store in a cool, dark place.
- Let set for 12-24 hours before using.
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