​Valley River Vineyards & Winery

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Wine Jelly Recipes


3 Cups Sugar

2 Cups dry red North Carolina Wine

1 (3-ounce) package liquid pectin


Combine sugar and wine in a large saucepan or Dutch oven.  Cook over medium heat: stir until sugar dissolves  (do not boil).  Remove from heat, stir in pectin.  Skim off foam with metal spoon.  Quickly pour hot jelly into sterilized jars.  Cover and process.  Yields: 4 half pints.


Nutritional Information

Muscadine & Scuppernong grapes contain 90-100 calories per cup.  They are high in Vitamin C and contain potassium, Vitamin B, and trace minerals.  They contain resveratrol and other heart healthy antioxidants.  They are naturally low in sodium and free of fat and cholesterol.