RED WINE JELLY
Red Wine Jelly
- 3 cups sugar
- 2 cups Red Zinfandel or other full-bodied, jammy red wine
- 3 ounces liquid fruit pectin
Combine the sugar and wine in the top pan of a double boiler over simmering water. Stir constantly until the sugar dissolves, about 5 minutes. Add the pectin; stir constantly for about 1 minute. Use a large spoon to skim off the foam.
While the jelly is still hot, pour it into hot sterilized jars (see Tips). Leave ½-inch space at the top for expansion if you choose to freeze the jelly. Wipe the rims clean and cover at once with a lid. Let stand at room temperature for 24 hours or until set, then transfer to the refrigerator or freezer.
The jelly can be stored in a tightly covered jar in the refrigerator for up 3 weeks or in the freezer for up to 1 year.
Can use any color full body wine.