Recipe Archives->Preserving->Wine Jelly 03

 
Wine Jelly
 
1 (750-milliliter) bottle of Chardonnay for white jelly, or 1
 (750-milliliter) bottle of Pinot Noir for red jelly
4 cups sugar
3/4 cups water
1/4 cup fresh lemon juice, strained
1-3/4 ounce box powdered regular pectin
6 (8-ounce) sterilized jelly jars
Paraffin wax, melted according to package directions for sealing jars
 
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. Makes approximately
6 cups of jelly.

Printable version: wine-jelly03.txt.