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Wine Jelly

  • 1 (750-milliliter) bottle of Chardonnay for white jelly, or 1
  • (750-milliliter) bottle of Pinot Noir for red jelly
  • 4 cups sugar
  • 3/4 cup water
  • 1/4 cup fresh lemon juice, strained
  • 1-3/4 ounce box powdered regular pectin
  • 6 (8-ounce) sterilized jelly jars
  • Paraffin wax, melted according to package directions for sealing jars

In a large bowl, combine wine and sugar; mix well and set aside. 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. Over medium-high heat, stir constantly until any remaining lumps are gone. While continuing to stir, bring mixture to a hard boil that cant be stirred down. Stir and cook mixture for one minute. Immediately add the wine-sugar mixture to the pot. 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. Remove from heat. Let mixture sit for about 3 to 4 minutes. Gently skim off any foam and discard. Ladle jelly into hot, sterilized jars, leaving 1/2 inch of space at the top. Seal jelly with melted paraffin (according to manufacturers directions.) Cool and label jars. Refrigerate. Makes approximately 6 cups of jelly.

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