SHIRAZ WINE JELLY
Jellies, James & Chutneys - Preserving the Harvest makes 2 ΒΌ pounds - can be made with any wine. Try Chardonnay or port
Provided by dicentra
Categories Jellies
Time 30m
Yield 2 1/4 pounds
Number Of Ingredients 4
Steps:
- In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.
- Add the sugar and stir until the mixture has dissolved completely.
- Increase the heat and bring to a full rolling boil, skimming off any foam.
- Boil for 2 minutes and the test for set. If jelly has not set, return mixture to a full boil and cook for another minute and test again.
- When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.
Nutrition Facts : Calories 1572.8, Sodium 4, Carbohydrate 405.5, Fiber 2.4, Sugar 402.4
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