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.