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.
For gift giving, ladle sparkling, jewel-colored jellies into hot, sterilized,
inexpensive wine glasses, then seal with paraffin.
- 2 cups wine
- 3 cups granulated sugar
- 1 (3 ounce) pouch liquid fruit pectin
- 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.
- 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.
- Seal with a thin layer of paraffin.
Yield: about 4 half pints
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