Most jams or jellies that contain alcohol typically have a fruit base, such as cranberry-wine jelly which combines cranberry juice with burgundy wine. When dealing with grape wines, though, it’s not necessary to use a fruit base as the wine already has the fruit element.
You will, however, likely have to rely on a fruit pectin to help the gelling process as it can be tricky to turn an alcohol into a jelly without achieving an overly soft set. This recipe for Moscato Wine Jelly is one of my favorites to create each year and its always in high demand from my friends and neighbors.
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Be sure to taste-test Moscato wines or to use your already established favorite in the Moscato wine jelly recipe. In other words, don’t skimp on the wine choice by grabbing any ol’ bottle off the shelf, the results will be okay, but the taste will likely be run-of-the-mill boring. Use a wine that appeals to you already and the results will be spectacular!
I love serving this jelly on special occasions. It’s a fun treat for brunches or to place out at dessert time with whole grain crackers or shortbread cookies.
(The recipe that follows is for the stove top version, but I must confess that I am currently using a FreshTECH Automatic Jam & Jelly Maker. Allows me to easily create the same recipe in the same time, but with a lot less monitoring and stirring.)