Riesling wine jelly!Riesling wine jelly!

I’ve always considered myself somewhat of a wine newbie. I really enjoy wine and drink it on a somewhat regular basis, but I do feel that the “wino” label should be reserved for those who can appreciate wine for more than just its color. When I finally started drinking wine, albeit after 4 years of living in Sonoma on top of spending a semester abroad in France, I like many others fell for the chilled sweet essence of white wine. Easy to drink, tastes like candy, and feels like summer.

Marisa from Food in Jars recently blogged a post about achieving an ideal gel set using a thermometer. I had been using the saucer and sheet tests to determine gel set, but neither of those methods were delivering reliable results. I figured I’d give the thermometer method a try with the hope that I’d see more consistent optimal jelly sets. Aside from it feeling more like science… the benefit of using a thermometer in jelly/jam/marmalade making is that the gel set can be determined based on internal temperature. At 220° Fahrenheit, sugar reaches its gel point to which it undergoes a physical transformation and thickens to the desired spreadable consistency. I had to calibrate my new thermometer first by testing it in boiling water, but overall the method proved most effective.

Riesling wine jelly!Riesling wine jelly!

Riesling Wine Jelly

Yield: 5 half pints


  • 3-1/4 cup Riesling wine (1 bottle)
  • 6 Tbsp fresh squeezed lemon juice
  • 1 package Certo liquid pectin
  • 4 cups white sugar
  • 4 cloves (optional)
  • 1 Tbsp berry juice (optional)


  1. In a large-sized, non-reactive, wide mouthed pot, combine, wine, lemon juice, liquid pectin, and optional berry juice. Bring to a boil.
  2. Whisk in sugar. Bring to a rapid boil. Boil for an additional 2-3 minutes or until set (determine this by either testing the temperature (will set at 220 F), or the cold saucer test (put saucer into freezer 15 minutes before test, apply 1 tsp of jelly to middle of saucer, let set for 30 seconds, nudge edge of jelly with finger, if surface wrinkles it is ready).
  3. Ladle jelly into hot, sterilized jars, wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 10 minutes.
  4. Remove from canner, let set for 12-24 hours on folded towel on counter (this time may vary due to pectin setting).


If using optional cloves, steep them in a mesh tea ball or cheesecloth while wine mixture is boiling. Take out before adding sugar.

9 responses to Riesling Wine Jelly

  1. Do you think that moscato would be a suitable substitute for the Riesling? I’m not a sweet wine lover, but my girlfriends are, and this has Christmas Present written all over it 🙂

  2. I was wondering how much is in the package of liquid pectin? I haven’t seen that brand around me so wanted a measurement please. Making this for Easter presents. TIA!

  3. red currant jelly: fancy edition | Sheepy Hollow Farm

  4. Mix equal parts of ground mustard with jelly and serve with pretzel chips….delicious!!! Also serve over cream cheese with graham crackers.

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