Below is a precious gift from my kitchen to your kitchen.  Here is my simple recipe for sparkling wine grape jelly.  The ideal wine is an extra dry wine with balanced sweetness with a slight hint of florals.


2 pounds seedless purple grapes, 1 (2 oz.) package dry pectin, 3/4 cups water, 1 1/2 tablespoons white vinegar, 3 cups spumante wine, 4 cups sugar.

Sterilize five half-pint jars. Set aside and allow to cool.  In a large, heavy pot, pour in the pectin and water.  Stirring constantly, bring to a boil.  Boil for at least 2-minutes, reduce the heat to medium-high, now add the wine, vinegar, and sugar.  Continue to stir vigorously until the sugar is melted, which takes about 5-minutes.  Remove from the heat, skim off foam.  Pour the jelly into the jars within 1/2 inch of the top.  Wipe clean and seal with the canning lids.  Cool to room temperature, then refrigerate.  It takes about 3-days for everything to set.  You’ve got jelly.

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