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Recipe for :

White Wine Jelly

This recipe was provided by Tallyrand in response to an email enquiry.

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1 lt white wine
150 mls lemon juice
1 kg castor sugar
Pectin or gelatine (sufficient quantity)
Julienne of lemon zest (optional)


  • Sterilise jars and lids
  • Combine the wine, lemon juice and three-quarters of the sugar
  • Bring to a boil while stirring constantly
  • Taste and add more sugar as required
  • Return to a boil, stir in the pectin and boil for one more minute, continuing to stir.
  • Remove from heat and skim off any foam
  • Pour a little of the jelly onto a small plate or sauce and place in the chiller for approximately 30 minutes to check setting (adding more pectin or gelatine as required and re-boiling and re-testing)
  • Add a little zest into each jar if preferred and ladle or pour into hot jars,
  • Wipe the rims to remove any spillage, ensuring there is no stickiness around the rim (which will ensure a good seal)
  • Seal and sterilise
  • Check seals - sealed lids will be curved down, if lid clicks when pressed, it is not fully sealed
  • Store in a cool dark place

Chef's Note:

Recipes often state exactly how much pectin or gelatine to use. However this often leads to disastrous results - jelly not setting, setting too firm, etc.

This is because, how much pectin / gelatine will be required, will be dependant on the brand, type and strength of pectin / gelatine used - liquid, powdered, leaf, or whether it is a pectin mix, etc.

It is always best to:

  1. Check the directions for use as to how much is required per kg or lt of liqui
  2. Make a small test batch and correct as required

To this basic recipe can be added at stage #2 (to taste) roasted garlic cloves, tarragon or crystallised ginger.

Enjoy and bon appetit . . . . .

sufficient quantity (add to taste)
piece, meaning a whole one of