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Ingredients
- 1 3/4 c. ruby port
- 3/4 c. claret or possibly other dry red wine, such as cabernet Sauvignon
- 3 c. sugar
- 1 pouch liquid pectin
Method
- In a 3 to 4 qt pan, combine part, claret and sugar.
- Stir over low heat till sugar is completely dissolved about 5 min.
- Stir in pectin all at once; if foam forms on top, skim it off.
- Fill prepared, warm jars with jelly to within 1/8 inch of rim.
- Firmly screw on lids.
- You may also pour the jelly into heat tested wine glasses, top with paraffin and give as a gift.
