Mexican Sangria Jelly

1. 1

   Prepare jars per safe canning practices.

2. 2

   Heat the wine, orange and lemon juice in a pan.

3. 3

   Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.

4. 4

   Bring the mix to a boil and add the Cointreau and pectin.

5. 5

   Stir the mixture constantly, boiling for 1 minute before removing it from the heat.

6. 6

   Add the jelly to the prepared canning jars.

7. 7

   Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.