Vernaccia Wine Jelly

By • December 11, 2009 • 2 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Wine jelly is one of my favourite sauces to serve with a good mature cheese like Pecorino. It is also very nice to serve with roasted or grilled poultry or pork meat. I make wine jellies of many kinds, this is one of my favourites. Vernaccia is a white wine from the San Gimignano region in Tuscany and this jelly has a lot of flavour and the taste of the Vernaccia is exquisite.Maria Teresa Jorge

Makes 4 jars of 250ml

  • 1 bottle of Vernaccia - 750ml
  • 1/4 cup fresh lemon juice
  • 2 ounces powder food pectin
  • 4 cups sugar
  1. Wash and sterilize the jam jars and lids for 5 minutes in boiling water. Remove and drain upside down on a clean kitchen towel.
  2. In a pan (not aluminium), mix the Vernaccia wine with the lemon juice and the pectin (used in food as a gelling agent particularly in jams and jellies). Whisk to dissolve and bring to a boil.
  3. Add the sugar and bring back to a boil. Count 2 minutes after boiling point is reached and remove from the heat. If any foam forms remove it before putting jelly in the jars. The jelly will still be liquid at this point but after it cools it jellifies due to the pectin.
  4. While the jelly is still boiling hot, fill the jars leaving 1/2 inch below the rim. Screw the lid, invert the jar for 15 minutes. Re-invert jar so it is straight, clean the outside surface and allow to cool. Put a label and store in a dark cool place.
  5. Note: If using different wines, adjust the sugar to the sweetness of the wine you are cooking.
Jump to Comments (2)

Tags: can be made ahead, entertaining, travels well

Comments (2) Questions (0)

Default-small
Default-small
New_years_kitchen_hlc_only

about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Ah, Vernaccia!! I love it! I can see San Gimignano as if I were there yesterday. What a great idea to make a jelly with Vernaccia, to serve with cheese. What kinds of cheese do you recommend with it, other than Pecorino? Do you spread a dab on a crostino and top with a sliver of cheese? Do tell!

0005_copy

about 5 years ago Maria Teresa Jorge

Hi Antonia, in Italy it has become very common to serve either the Wine jellies or honey (or truffled honey) or Mostarda Mantovana with cheese. In most Enotecas they serve the jelly with an assorted Italian cheese platter and the jelly is always put in a small bowl or in the middle of the plate - You put a dab on the cheese and it's always served with fresh bread. I enjoy it with both mature and creamy cheeses. I don't think it goes so well with crostini because we eat cheese with fresh bread rather then grilled bread. I imagine you can also serve it on a crostini, why not. Normally the ratio of cheese is much higher then the jelly, so a dab of jelly with a big sliver of cheese would be better then just a little cheese. Try the Spanish Manchego cheese and also blue cheese, it's a great combination as well.