How jam and wine jelly are made.

How jam and wine jelly are made.

Nov 14, 2022


Ilaria Rosa | Bottle of Italy

In Autumn, there are so many gifts of nature that give the opportunity and encourage you to spend time preparing home-made preserves and jams to be enjoyed during the long, cold winter days. As a rule, we are more oriented towards using healthy, ripe fruit for our preparations, but now, for those unfamiliar with them, we want to draw your attention to a truly inviting and tasty preparation! Let's go into detail and find out how to make a jam or jelly with a particular taste and perhaps even new for many of you. Red wine marmalade is an extremely easy preparation, and is an excellent accompaniment for homemade cheese and salami aperitifs.

Let's see together the recipe for preparing a very tasty jam with a truly particular taste and a pleasantly fruity red wine flavor that will conquer the palate of the diners.
Here are the indications:

1 liter of fruity red wine
1 liter of natural water
1 kg of granulated or cane sugar
2 sheets of gelatin or isinglass
1 mela
star anise or cinnamon (to taste)

First of all, it is necessary to choose a red wine with a marked fruity aroma, so as to enhance and release its flavours. Take a container and pour the wine into it, add 2 star anise berries, a cinnamon stick, the apple cut into irregular pieces and leave it all to macerate for at least an hour.
In the meantime, sterilize the necessary jars by placing them in the oven at 150° for 30 minutes.
Stir the mixture occasionally with the wine. In the meantime, prepare the syrup by melting the sugar in the water over the heat until it becomes fluid. Soak the gelatin sheets (or isinglass) for 10/15 minutes, and then squeeze it with your hands. Continue adding the filtered wine to the syrup, and cook, stirring until it begins to thicken slightly.

At this point we add the gelatin making it dissolve with the help of a whisk. Then pour the hot jam into the sterilized jars, close them with the hermetic cap and turn them upside down to make sure the vacuum is created. Let the jam rest for 24/48 hours. After this period, it can be tasted and savored by combining it with aged and non-aged cheeses, such as Parmesan or Roman pecorino; not least is the combination with ricotta cheese or raw vegetables cut into sticks. A true delicacy that you must try is also spread directly on bread by adding mixed cold cuts.
If you don't know which wine to use, below we suggest 3 exceptional labels that will not disappoint you:

Another equally interesting and delicious preparation is wine jelly, a recipe capable of offering the maximum flavor from the wine; a creation that is not only a perfect combination with medium-aged cheeses, but can be savored on countless occasions. Wine jelly is made up of four ingredients: wine, sugar, pectin and alcohol (in a small amount, necessary to best preserve organoleptics and taste). Wine jelly, given its particular aromatic note, lends itself to various uses and its combination varies according to the type of dish. 

Just as it happens for drinking wine, with red meat, roasts and sausages, the jelly must be prepared with full-bodied and intense wines; for combinations with white meats, fish and shellfish, the jelly must instead be prepared with clear and light wines. It is an excellent component also used in addition to the other ingredients in the preparation of sandwiches and canapés; a product that with its particular flavor can make the difference even with those flavors that we take for granted such as grilled vegetables or a simple ricotta. 
Among our proposals we highlight the following labels:
Then there are excellent sweet wines that go perfectly with fruit and sweets, creams and chocolate, as well as sweet wine jellies are a perfect topping for various fruit cakes or to enrich cheesecakes, on ice cream, as an addition to strudel or simply enjoyed along with squares of chocolate. 
The recommended wines for the preparation of a wine jelly suitable for desserts are:

Preserving wine jelly is an extremely simple and quick preparation, a decidedly original alternative way to enjoy the drink, because it manages to preserve all the aroma of the wine! We are talking precisely about a preserve, and for this reason the first rule for a correct execution is that of the utmost care for the hygiene of the person and the utensils used in the preparation. Let's see together the necessary ingredients and how to prepare this wine jelly.
750 g of aromatic white wine 

300 g of cane or granulated sugar

25 g in pectina 

We therefore proceed by first choosing the wine, to which pectin (a natural gelling agent naturally contained in fruit, especially apples) and sugar are added. Bring everything to a boil so that the mixture thickens until it reaches the right consistency. It can also be enriched as desired with spices such as cinnamon or cloves. Pour into sterilized jars when the jelly is still hot, close with the caps and turn upside down for 15 minutes, covering with a vacuum seal. 


And now.. happy tasting!

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