New Year's Eve Jelly

When I think of New Year's Eve I think of shimmery objects, whether it is the sparkle of a sequin dress, the diamond like quality of a crystal champagne flute or the fireworks that light up the sky as the clock strikes midnight. New Year's Eve has a sparkle to it that just simply isn't matched on any other holiday.

So when I thought about making the perfect jelly to celebrate this occasion I just knew it had to shimmer. This was the beginning of my hunt for edible glitter which pretty much became an obsession in November if I am to be totally honest. I finally sourced it online from CK Products. This glitter is intended for the purpose of baking, so it did not maintain it's flake like form in a hot liquid environment, but the final result is perfect.

The other requirement for the perfect New Year's Eve Jelly is really - you guessed it - WINE. I chose a rose because of the beautiful colour but this recipe would also work with a white wine. If you choose to go the route of something bubbly, keep in mind that you will need to boil the champagne/prosecco before adding the pectin in order to boil off the carbon dioxide.

The other GREAT thing about this recipe is that it is SUPER easy. You could have 7 jars made in 45 minutes from start to finish. What a great gift to give to the friends you are having over to help you celebrate the start of another fabulous year!

New Year's Eve Jelly

Ingredients

4 cups wine
6 cups sugar
4 tbsp edible glitter
2 - 3 oz packages liquid pectin

Directions

Place the 4 cups in a medium pot, over medium-high and heat the wine until warm to the touch. Add the 6 cups of sugar and 4 tbsp of edible glitter. Stir until sugar completely dissolves. Continue stirring constantly until the wine just begins to simmer. You may be able to see bubbles on the bottom of the pot begin to appear. Do not bring to a full boil or it could alter the taste of the jelly in an unfavourable way.

Remove the pot from the heat and stir in the pectin.

Ladle the jelly into hot sterile jars, leaving 1/4 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the hot water bath. Process jars for 10 minutes.

Comments

[Susan S]

This looks wonderful! But being a VERY new canner, could you please tell m what size jars to use here? You mentioned it makes 7 jars but I don't have a good guess at how many ounces the jars should be.

Thank you and I hope you have a wonderful holiday!

[Christine Manning]

No problem Susan. I used 250ml jars or half pint jars (depending on where you are located).

Thank you for stopping by and reaching out!

[josh]

I only have classic powdered pectin. Will this work? I don't understand how this recipe sets without any boiling.

[Christine Manning]

Sorry for the delayed response Josh. We had a bit of an ice storm and only got power back recently. Powdered pectin does not work with this recipe as it is written. Powdered pectin would need to get added in much earlier in the process, so using it in this recipe you would end up with a jelly that did not set.