Recipe from All Recipes
I made a batch of this jelly as a gift for some family for Christmas. You can really use any kind of jelly you prefer in this recipe. I chose Pinot Grigio because I know people who are getting it, like it. 🙂
I tasted this when it was done, as I was ladling it into jars. It tastes just like Pinot Grigio, only sweeter. 🙂 It’s supposed to be good with cheese and crackers.
This is a canning recipe. For canning tips, go to freshpreserving.com. If you have never canned before, check this website for how to prepare jars, and how to know if they are properly processed, as well as other tips.
This recipe made 5 8-ounce jars.
3 1/2 c wine
1/2 c fresh lemon juice
4 1/2 c sugar
1 package dry pectin (I used Ball 1.75 ou package)
Combine wine, lemon juice and pectin in a large saucepan. Bring to a boil, stirring frequently.
Add sugar and return to a rolling boil (one that cannot be stir down) and boil for one minutes. Stir constantly.
Remove from heat and skim foam from top, if necessary.
Ladle into hot, sterilized jars. Leave 1/2″ head space in jars.
Place lid and band on jar and tighten. Process in a boiling water bath for 5 minutes.
Remove from water and let sit and cool for 12-24 hours.