Cabernet Wine Jelly

by: Chef Ben Davis

Compatible Wolf Appliances:


Cabernet wine jelly is simple to prepare and best served alongside cheese and cured meats. In particular, this jelly is ideally paired with sheep and well-aged cow milk cheese. The jelly will keep for up to a year stored in a dark and cool place. Use a flavorful wine that you enjoy drinking because the jelly draws most of its flavor from the wine. Measure the ingredients by weight to ensure the proper jellied effect on the wine.

Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 2
Solid Pan
Position - 1


  • 425 grams good quality cabernet sauvignon or other red wine
  • 60 grams freshly squeezed and strained lemon juice
  • 28 grams powdered pectin
  • 425 grams granulated sugar
  • 6-4 ounce jelly jars with lids and bands


Place the jars with the open side up on the perforated tray for the Wolf Legacy Convection Steam Oven. Place the perforated tray in position 2 and the solid tray in position 1. Press Quick Start, More, Sanitize, and Prepare Jam Jars. Let the Wolf Legacy Convection Steam Oven steam and sterilize the jars and, when the cycle is finished, leave the tray in the Wolf Legacy Convection Steam Oven.

In a large, non-reactive pan combine the wine and lemon juice and bring to a boil over high heat. As the wine is heating, whisk together the pectin and sugar until well combined.

Carefully pour half of the wine into the sugar mixture while whisking briskly. When the mixture is smooth, return to the pot and whisk to combine. Bring the mixture to a boil while still whisking. Once it boils, cook for 1 minute.

Ladle the jelly into the prepared jars and, when full, wipe the rim of the jars with a damp towel. Place the lids on the jars. Tighten the bands over the lids until just finger tight.

Return the tray to the Wolf Legacy Convection Steam Oven and press Quick Start, More, Sanitize, and Process Jam. Remove from the Wolf Legacy Convection Steam Oven and place the jars on a clean towel to cool overnight when the process is finished. Mark the date and store in a cool and dark place for up to one year.