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1
Wash and rinse 4 half-pint canning jars and metal rings; drain.
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2
Sterilize 4 new lids according to manufacturer's directions.
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3
In a 5 to 6 qt pan mix wine with sugar.
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4
Bring to a full rolling boil over high heat, stirring constantly.
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5
Stir in pectin.
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6
Return to a boil and cook for exactly 1 minute, stirring constantly.
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7
Remove from heat and skim off any foam.
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8
Ladle mix into jars, leaving 1/4 inch headspace.
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9
Wipe rims clean.
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10
Put lids and bands on jars.
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11
Screw tightly, do not force.
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12
At this point, process the jellies for storage at room temperature or possibly else let them cold.
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13
To process the jellies, place jars on a rack in a canning or possibly other deep kettle of water at 180 degrees on a thermometer.
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14
If needed, add in warm water to cover jars 1 to 2 inches.
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15
Return water to 180 degrees; maintain temperature, uncovered, for 10 min.
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16
Lift jars from water (don't tip) and set on a towel.
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17
Let stand till cold.
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18
Press center of lids to test seal; if lids stay down, jars are sealed.
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19
Serve jelly or possibly store sealed jars in a cold, dark place up to 2 years.
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20
Chill unsealed or possibly opened jars up to 3 months.
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21
Per Tbsp.
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22
: 40 calories; 0 g. protein; 10 g. carbohydrates; 0 g. fat; 0 mg. cholesterol; 0.7 mg. sodium.
