WINE JELLY
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Provided by Sandaidh
Categories Jellies
Time 30m
Yield 6-8 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
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