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Ingredients
- 2 c. Claret or Burgundy
- 3 c. sugar
- 1/2 bottle liquid fruit pectin
Method
- Mix wine and sugar in top of a double boiler.
- Place over rapidly boiling water, stirring constantly, until sugar dissolves, about 2 minutes.
- Remove from heat and, at once, stir in pectin. Pour quickly into hot sterilized glasses.
- Skim, if necessary. Cover at once with 1/2-inch hot paraffin.