Any full-bodied wine works well in this jelly. The key is to not let the wine boil; otherwise, the jelly may take on an unpleasant flavor.
MAKES ABOUT SEVEN 8-OUNCE JARS
INGREDIENTS
- 4 cups wine
- 6 cups granulated sugar
- 2 pouches (3 ounces each) liquid pectin
INSTRUCTIONS
- In an 8-quart stainless steel stockpot, combine the wine and sugar. Heat the wine over medium heat to just below simmering, stirring constantly until the sugar is completely dissolved. Tiny bubbles will form on the bottom of the pan, but not rise to the surface. Do not allow the wine to boil. Remove the pot from the heat.
- Stir in the entire contents of both pectin pouches until thoroughly combined. Quickly skim off any foam.
- Immediately ladle the jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
