-
1
Heat wine and thyme until simmering.
-
2
Turn off heat, cover and steep for 30 minutes.
-
3
Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil.
-
4
Add 5 quarter-pint canning jars and boil for 10 minutes.
-
5
Jars may be left in the warm water until ready to be filled.
-
6
(Alternatively, sterilize jars by running them through a dishwasher, leaving them inside until ready to fill.)
-
7
Place canning rings in a small saucepan, cover with water and bring to a boil.
-
8
Turn off heat and add lids to soften rubber gaskets.
-
9
Rings and lids may be left in water until jars are filled.
-
10
Remove thyme from wine.
-
11
It will smell spicy and herbal.
-
12
In a large heavy, nonreactive pot, stir together wine, lemon juice and pectin.
-
13
Bring heat to medium high and stir often as mixture comes to a boil.
-
14
When the mixture reaches a boil that cannot be stirred down, add sugar while stirring constantly.
-
15
Heat jelly again to strong, hard boil to reduce the foam.
-
16
Boil hard for exactly one minute to set the pectin.
-
17
Turn off heat.
-
18
Add butter and stir well to continue reducing the foam.
-
19
Remove any remaining foam with a clean spoon.
-
20
Ladle hot jelly into warm jars, leaving 1/2-inch headspace.
-
21
Wipe jar rims clean with a damp towel.
-
22
Place lids on jars, screw on rings and lower jars back into pot of boiling water.
-
23
Return to full boil and boil jars for 5 minutes.
-
24
Transfer jars to a folded towel and cool for 12 hours; you should hear them ping as they seal.
-
25
Sealed jars are shelf stable for one year.
-
26
Once cool, test seals by removing rings and lifting jars by their flat lids.
-
27
If the lid releases, the seal has not formed.
-
28
Unsealed jars should be refrigerated and used within a month, or reprocessed.
-
29
(Rings and jars may be reused, but a new flat lid must be used each time jars are processed.)
-
30
To reprocess, reheat to boiling then continue as before.
