Wine Jelly 11/01/11

3 1/2 cups red or white wine
1/2 cup fresh lemon juice
1 (2-ounce) package dry pectin
4 1/2 cups white sugar

Combine wine, lemon juice and pectin in a large saucepot. Bring to a boil, stirring frequently.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam off top if neccessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/2-inch headspace.  Tighten with two-piece lids.

Process for 5 mnutes in a boiling water bath.  Yields 40 servings.

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