adapted from Peggy Trowbridge Filippone on About.com.
I substituted ground allspice for whole berries and New Mexico red chile powder for ancho chile. I did not strain out the chile before making the wine into jelly because I wanted to keep all of the heat.
1/4 teaspoon ground allspice
1 tablespoon New Mexican red chile powder (rec. Gilly’s)
2 cups red wine
3 cups granulated white sugar
6 ounces liquid pectin (1 pkg)
- Pour red wine into a container with a tight-fitting lid.
- Add allspice and chile powder.
- Seal container and shake to combine. Let steep for 4 hours on the counter out of the sun (or 1 week in fridge).
- Add sugar and stir.
- Bring slowly to a simmer and cook, stirring frequently, until all of the sugar has dissolved and wine is clear, about 5 minutes.
- Remove from heat and stir in pectin.
- Skim off the foam and pour into hot, sterilized jars leaving 1/2-inch head-space.
- Seal and cook in hot water bath for 15 minutes.Yield: about 4 half-pints
- Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
- I have used several different red wines in making this jelly – Merlot, Cabernet & Zinfandel. I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.