Recipe file created February 23, 2000.
My mother-in-law got us hooked on wine jelly. She buys hers. It took me a while, but I now have my own recipes for it. They are quite pleasant.
Place 3 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.
In a double boiler, heat wine and sugar until sugar is dissolved. Remove from heat. Stir in pectin. Pour into sterilized jars. Seal with wax.
Use within 4 to 6 months. The wax will shrink over time, leaving the jelly open to spoilage. The gentle heating will prevent all of the alcohol from evaporating.
Place 6 half pint (1 cup) canning jars in canner. Boil 10 minutes or more to sterilize.
Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.
Combine wine, lemon juice and pectin in a large pot. Bring to a boil, stirring constantly. Add sugar. Return to a boil and boil for 1 minute, continuing to stir.
Remove from heat, skim off foam and ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.
Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.
Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.
Proceed as for Wine Jelly 2 above.
These jellies are wonderful on toast, pancakes, crackers or as a meat glaze.
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