Wine Jelly

For deep red jelly, use ruby port or robust red wine. For a soft rose-colored jelly, choose a fruity rose such as Grenache Rose. If using white wines, use those with a faintly sweet or fruity flavor, such as Gewerztraminer. Berry or other fruit wines may also be used.

Yield: about 4 half pints

Ingredients

• 2 cups wine
• 3 cups granulated sugar
• 1 (3 ounce) pouch liquid fruit pectin

Instructions

1. Mix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved.
2. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2 inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking.
3. Seal with a thin layer of paraffin.

Notes

For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized, inexpensive wine glasses, then seal with paraffin.