Cooking With Wine – Fire and Ice Wine Jelly
A new way of cooking with wine
Welcome to our blog series on cooking with wine in which we continue our culinary adventure with a recipe for our Fire and Ice Wine Jelly. This one has a kick that’ll keep you coming back for more! It’s a perfect accompaniment to your charcuterie platter.
Before we begin, there’s one thing that we find really handy and that’s to know a few things up front. First, how long will it take to prep, cook, set aside, refrigerate, etc. before it’s ready to eat? Second, how many people will it serve? Lastly, the grocery list.
Nice to know details
As a general rule, set aside the following times:
- 10 minutes preparation
- 30 minutes cooking
- 24 hours standing
- Serves 6 or more people per jar
- Ice wine (2 cups)
- Red bell pepper (1)
- Lemon (1)
- Crushed hot red pepper flakes (2 teaspoons)
- Granulated sugar (3 cups)
- Liquid pectin (1 pouch)
- Four 8-ounce or eight 4-ounce canning jars and lids
Prepare the ingredients
- Measure out 2 cups of ice wine
- Finely chop a red bell pepper to make finely chopped to make 3/4 cup
- Squeeze 1/4 cup of fresh lemon juice
- Measure out 2 teaspoons of crushed hot red pepper flakes
- Place the above ingredients in a saucepan
- Let stand for 20 minutes
Sterilize your jars
- Place four 8-ounce or eight 4-ounce canning jars and lids a large pot
- Fill the pot with enough water to cover the jars
- Bring to a boil and sterilize jars and lids for 10 minutes
- Remove jars and lids with tongs and place on a heat-proof surface
Make the jelly
- Stir 3 cups of granulated sugar into the saucepan with the other ingredients
- Bring to a full rolling boil over high heat
- Stir constantly for 1 minute
- Remove from heat
- Stir for 5 minutes to prevent ingredients from floating to the top
- Skim off foam as necessary
- Add 1 pouch of liquid pectin to the saucepan and stir to mix well
- Pour immediately into the warm sterilized jars
- Place the seals on the jars and screw on the lids
- Let stand at room temperature for at least 24 hours
- Serve with a variety of crackers and sharp cheeses
We recommend serving this meal with a bottle of your very own DIY craft ice wine style. It’s always best to serve the same wine used during cooking. This always helps to enhance both the flavours in the dish and also the wine.
- This recipe works best with an icewine but you can also make it with an off-dry red or white wine
- As a heat-proof surface for the canning jars and lids, you can use a wooden cutting board
- You may want to make more than one batch because this goes fast!
- Keeps 6 months in the refrigerator or you can preserve to keep longer
- To preserve the jars for longer, put them back in the canning pot and boil for 10 minutes, then remove them and let them cool at room temperature
We hope you enjoy this Cooking With Wine – Fire and Ice Wine Jelly recipe.
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