Cranberry Wine Jelly

1. 1

   Combine sugar, cranberry juice, cinnamon and cloves in Dutch oven.

2. 2

   If using cranberries, crush in blender and add them too. Bring to a boil, stirring to dissolve sugar.

3. 3

   Boil 1 minute, stirring constantly.

4. 4

   Remove from heat and stir in wine and pectin.

5. 5

   Skim off foam with a metal spoon.

6. 6

   Quickly pour jelly into sterilized jelly jars (to hold 7 cups), leaving 1/2-inch headspace.

7. 7

   Cover at once with 1/8 inch of melted paraffin.

8. 8

   Cover with lids.

* Per serving · 4 servings · Values may vary.

No additional tips available.