Orange Chablis Jelly

1. 1

   combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.

2. 2

   Bring this to a boil, stirring constantly.

3. 3

   Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.

4. 4

   Remove from heat and if there is a foam, skim it off with a metal spoon.

5. 5

   Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.

6. 6

   Wipt the jar rims and seal with metal lids and bands.

7. 7

   Process in a boiling water bath for 5 minutes.

8. 8

   Remove and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.