Roasted Garlic and White Wine Jelly

Recipe By
(5) 5 Reviews
Prep Time
Total Time

Makes 4 (1 cup) jars or 32 servings

White wine, roasted garlic, sugar and pectin are cooked briefly and then poured into jars to produce gleaming jars of homemade jelly. This Roasted Garlic and White Wine Jelly is a delicious accompaniment to cheese platters or roasted meat.

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What You Need

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Make It

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  • Preheat oven to 225ºF. Wash jars and two-piece lids in hot, soapy water and rinse well. Place jars in oven for 10 min., then keep in the oven, with heat turned off, to keep warm. Bring a saucepan, half filled with water to simmer and sterilize lids and filling equipment in boiling water for 15 min. Let stand in hot water until ready to use.
  • Combine wine and garlic in large saucepan. Add sugar; mix well. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat. Boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Serve jelly with crackers.


Let stand at room temperature 2 days to set. Refrigerate after opening.

Special Extra

Use jelly to glaze grilled chicken skewers for delicious party appetizers.


  • Makes 4 (1 cup) jars or 32 servings

Nutritional Information

Serving Size Makes 4 (1 cup) jars or 32 servings
Calories 170
% Daily Value
Total fat 2g
Sodium 310mg
Carbohydrate 34g
Dietary fibre 1g
Protein 2g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sharding01 |

    Couldn't get it to set even after reboiling and using another package of certo. Maybe it was the type of wine!! Tastes great and now have lots to add to sauces but no jelly

  • cathy3281 |

    it didnt set right was very soft would boil longer it tasted good i love garlic i used it on brie cheese and chichen

  • |

    A definite favorite and I've been asked to make it again!