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Red Wine Jelly

Easy to make and super tasty this is a grown up jelly that both looks and tastes fabulous.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: preserves
Servings: 1 jar
Author: Karon Grieve


  • 500 g/1lb 2oz red grapes
  • 500 g/1lb 2oz apples
  • Approx 1/2 cup water
  • 300 ml/1/2 pint red wine
  • juice of 1 lemon
  • 300 g/11oz sugar


  • Place the grapes and roughly chopped apples (don't bother to peel or core them) into a pan and add water.
  • Simmer the fruit until tender and mash with a potato masher.
  • Pour this mash into a jelly bag (muslin lined sieve) and set aside to drip into a jug overnight. Resist any temptation to squeeze the bag to get more out, if you do this you'll make the jelly cloudy)
  • Make the juice in the jug up to 500ml by adding the wine.
  • Pour this into a pan and add the lemon juice and sugar and heat gently till sugar dissolved.
  • Raise the heat to boiling point for approximately 20 mins until you have reached the setting point (see jelly making page).
  • Carefully pour into a sterilised jar and pop on the lid.