Grape jelly has never been so good as when it is made from Cabernet! This “juiced up” grape jelly is perfect for your “grown-up” peanut butter and jelly sandwich!
Do you like Peanut Butter and Jelly Sandwiches?
I think just about everyone has eaten a PB&J in their life. Just like a grilled cheese sandwiches, this childhood favorite got us through quite a few afternoon snack times. Even in my adulthood, I have eaten quite a few of these sandwiches.
I love to switch it up with almond butter, strawberry jelly, my new favorite is almond butter with coconut pulp in it, spread on apples when I am cutting back on gluten.
Welch’s grape was always my favorite, pure and simple and I love the grape flavor and the texture that the jelly has.
Grape jelly might be the second best way to enjoy grapes. The first is wine. I also like to eat grapes fresh, frozen, roasted, in salsa, but my favorite one will always be wine. What better way to combine my top two favorites and make wine jelly. Think of all the possibilities…
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
Place your wine and juice in the pot.
Whisk in the sugar and pectin and boil for 1 minute.
Pour the cooled jelly into the freezer containers.
I love these freezer containers! I bought a box of 250 because I liked them so much. They are great for portioning meals and soups. I used them when
I made soup on the Weight Watchers Diet and for packing my lunches. They are dishwasher safe and since they are so inexpensive, I am not upset when they get ruined, lost, or loaned out indefinitely!
- 1 bottle Cabernet Sauvignon ((750ml or 3 1/2 cups))
- 1/2 cup lime juice
- 4 1/2 cups granulated sugar
- 1 package powdered pectin ((1.75 oz))
- In a saucepan, over medium-high heat, bring wine and lime juice to a boil.
- Once the wine comes to a boil, add the sugar and the pectin.
- Bring to a boil, and boil for 1 minute.
- After the 1 minute, remove the pan from heat and let cool for 5 minutes.
- Pour the wine jelly into the freezer containers.
- Cool to room temperature and store in the freezer.
- You can store for 3 months in the freezer and it will have the consistency of jelly.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 4132Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 929gFiber: 0gSugar: 900gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This Wine Jelly is perfect for your Grown Up Peanut Butter and Jelly Sandwich!
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.