Shiraz Wine Jelly

1. 1

   In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.

2. 2

   Add the sugar and stir until the mixture has dissolved completely.

3. 3

   Increase the heat and bring to a full rolling boil, skimming off any foam.

4. 4

   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.

5. 5

   When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.

* Per serving · 4 servings · Values may vary.

No additional tips available.