Tidal Bay Wine Jelly combines Nova Scotia Tidal Bay wine with sugar and pectin to make a shimmering gold white wine jelly. The jelly has remarkable depth of flavour and is reminiscent of white grape jelly, however, soon after your first taste the fresh bright notes of the wine will burst through. White wine jelly is particularly good on crackers with cheese, or with smoked salmon on toasted baguette.
This post was first published on July 2, 2012 and was last updated July 25, 2019.
Nova Scotia Tidal Bay Wine
Tidal Bay is Nova Scotia’s first official wine appellation. The appellation is granted only to Nova Scotia wineries that follow strict guidelines and standards. From the Tidal Bay website:
To obtain the designation, all wines must be made from specific grape varieties, include 100% Nova Scotia grown grapes, follow a strict set of standards, and be approved every year by an independent blind tasting panel. These standards were created by a committee of winemakers, sommeliers and wine experts and are strictly enforced throughout the winemaking process, from growing to bottling. Wines can be a combination of the approved grape varieties, but must demonstrate the distinctive taste profile that reflects the classic Nova Scotian style: lively fresh green fruit, dynamic acidity and characteristic minerality. Tidal Bay wines must also be relatively low in alcohol and no more than 11%.
Looking For Other Tasty Recipes For Preserves? Try:
Tidal Bay 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.
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