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Varietal Wine Jelly Recipe

by CookEatShare Cookbook

Ingredients

2 c. wine (your choice) 3 1/4 c. sugar

1 pouch (3 ounce.) liquid pectin

Directions

1. Wash and rinse 4 half-pint canning jars and metal rings; drain. Sterilize 4 new lids according to manufacturer's directions.
2. In a 5 to 6 qt pan mix wine with sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a boil and cook for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle mix into jars, leaving 1/4 inch headspace. Wipe rims clean. Put lids and bands on jars. Screw tightly, do not force. At this point, process the jellies for storage at room temperature or possibly else let them cold.
3. To process the jellies, place jars on a rack in a canning or possibly other deep kettle of water at 180 degrees on a thermometer. If needed, add in warm water to cover jars 1 to 2 inches. Return water to 180 degrees; maintain temperature, uncovered, for 10 min. Lift jars from water (don't tip) and set on a towel. Let stand till cold. Press center of lids to test seal; if lids stay down, jars are sealed. Serve jelly or possibly store sealed jars in a cold, dark place up to 2 years. Chill unsealed or possibly opened jars up to 3 months. Makes 4 half-pints.
4. Per Tbsp.: 40 calories; 0 g. protein; 10 g. carbohydrates; 0 g. fat; 0 mg. cholesterol; 0.7 mg. sodium.

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