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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1 bottle (3/4 qt.) Chardonnay for white jelly
- Pinot Noir for red jelly
- 4 cups sugar
- 3/4 cup water
- 1/4 cup fresh lemon juice, strained
- 1 box (1-3/4 oz.) powdered regular pectin*
- 6 jars (8 oz. each) sterilized
- Paraffin wax, melted according to pkg. directions for sealing jars
Method
- In a large bowl, combine wine and sugar; mix well and set aside.
- In a large pot, combine water and fresh lemon juice; add powdered pectin and stir mixture with a wooden spoon until most lumps have disappeared.
- Over medium-high heat, stir constantly until any remaining lumps are gone.
- While continuing to stir, bring mixture to a hard boil that cant be stirred down.
- Stir and cook mixture for one minute.
- Immediately add the wine-sugar mixture to the pot.
- Stir the jelly mixture just until sugar has dissolved and mixture is very, very hot (approximately 3 minutes); do not let jelly boil, or even approach a simmer.
- Remove from heat.
- Let mixture sit for about 3 to 4 minutes.
- Gently skim off any foam and discard.
- Ladle jelly into hot, sterilized jars, leaving 1/2 inch of space at the top.
- Seal jelly with melted paraffin (according to manufacturers directions.)
- Cool and label jars.
- Refrigerate.
