Wine Jelly

1. 1

   In a large bowl, combine wine and sugar; mix well and set aside.

2. 2

   In a large pot, combine water and fresh lemon juice; add powdered pectin and stir mixture with a wooden spoon until most lumps have disappeared.

3. 3

   Over medium-high heat, stir constantly until any remaining lumps are gone.

4. 4

   While continuing to stir, bring mixture to a hard boil that cant be stirred down.

5. 5

   Stir and cook mixture for one minute.

6. 6

   Immediately add the wine-sugar mixture to the pot.

7. 7

   Stir the jelly mixture just until sugar has dissolved and mixture is very, very hot (approximately 3 minutes); do not let jelly boil, or even approach a simmer.

8. 8

   Remove from heat.

9. 9

   Let mixture sit for about 3 to 4 minutes.

10. 10

    Gently skim off any foam and discard.

11. 11

    Ladle jelly into hot, sterilized jars, leaving 1/2 inch of space at the top.

12. 12

    Seal jelly with melted paraffin (according to manufacturers directions.)

13. 13

    Cool and label jars.

14. 14

    Refrigerate.

No additional tips available.