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Tidal Bay Wine Jelly

A shimmering gold white wine jelly made with Nova Scotia's Tidal Bay wine. Particularly good on crackers with cheese, or with smoked salmon on toasted baguette. 
Course: Jams, Preserves
Cuisine: Canadian
Keyword: white wine jelly, wine jelly


  • 2 cups Nova Scotia Tidal Bay wine
  • 3 cups sugar
  • 1 pouch Certo liquid pectin


  • Preheat oven to 325ºF. Wash and dry an assortment of Mason Jars. Place clean and dry jars in the oven for 10 minutes minimum (keep in oven until ready to use). Simmer jar lids and rings in a pot of boiling water until ready to use.
  • In a large pot, bring Tidal Bay wine and pectin to a boil. Add sugar and stir until sugar dissolves. Once liquid is at a full boil continue to cook for one minute, stirring constantly.
  • Remove pot from heat. Skim foam from the top and discard. Carefully ladle wine jelly into hot jars leaving about 1/2-inch headspace at the top. Carefully place the hot lids and rings onto the jars. Cover top of jars with a dry tea towel and tighten rings. Place jars on a rack to cool.
  • Once jars have cooled, place a rack in the bottom of a large pot. Place jars of wine jelly on the rack and fill the pot with hot water, about 2 inches above the jars. Boil sealed jars for five minutes and carefully remove from water. Cool and store up to one year in your pantry.