You will need 2 bottles of the same variety of wine. Select a red or blush with good flavor and color. Use a dry or semi-dry wine otherwise the jelly will be too sweet. Chardonnay, Ros'e of Cabernet and Cabernet Sauvignon are a few good possibilities as well as a White Zinfandel that is not too sweet.
4 cups of wine
6 cups of sugar
2 (3 oz) Pouches of liquid pectin
In an 8-qt stainless steel pan, over medium heat, gently heat the wine until slightly warm. Stir in the sugar. Heat stirring constantly, until the sugar is completely dissolved and wine comes to just below simmering.
( tiny bubbles will form at the bottom of the pan)
Do not allow to boil or the wine will develop a nasty flavor. Remove the pan from heat.
Thoroughly stir in the entire contents of both pouches of pectin stirring completely dissolved. Quickly skim off any foam.
Immediately ladle the hot jelly into hot prepared jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with lids and apply screw rings. Process half-pint jars in 200 degree water bath for 10 minutes, pint jars for 15 minutes.
Remove jars and allow them to cool on countertop. Once cooled tighten screw tops.
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