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+ servings
red wine jelly

Bordeaux Red Wine Jelly

Karon Grieve
Easy to make and super tasty this is a grown up jelly that both looks and tastes fabulous. Perfect on toast, stirred into stews, with a cheeseboard and in a toasted sandwich too.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course preserves
Cuisine French
Servings 1 jar
Calories 2052 kcal


  • 500 g grapes red grapes
  • 500 g apples
  • 1/2 cup water
  • 300 ml red wine
  • 1 lemon juice only
  • 300 g 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.


Serve with a cheeseboard, game, pate or as a glaze for roasting meats and chicken.


Calories: 2052kcalCarbohydrates: 477gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 38mgPotassium: 2026mgFiber: 20gSugar: 433gVitamin A: 630IUVitamin C: 96mgCalcium: 139mgIron: 5mg
Keyword grape jelly, red wine jelly
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