Wine Jelly
 
 
Yield: 7 half pint jars/7 cups
Ingredients
  • 4 cups red wine (use any red you like. I use a $9 Cabernet blend from Trader Joe's. Also, your standard bottle is only three cups, so you'll have to buy two bottles or a 1.5 liter for this, and then dispose of the leftovers somehow. The sacrifices you must make!)
  • 6 cups granulated sugar
  • 2 3-oz packets liquid pectin
Instructions
  1. Combine wine and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved. Do not boil. Mix in the pectin and stir until combined. Skim off foam, if any, and discard.
  2. If not preserving, ladle into sterilized jars and refrigerate. If preserving, follow instructions here. Ladle into hot sterilized jars, leaving ¼ inch head space, and process for 10 minutes in a water bath. Turn off heat and let stand for ten minutes, then remove and allow to stand undisturbed for 12-24 hours. You should hear the "pop" of the sealed jars within minutes of removing them, which will warm your heart while you enjoy the last bit of that wine you bought for this.
  3. Unpreserved jelly will keep in the fridge for several months. Preserved jelly will keep at room temperature for at least one year.
Recipe by Baked In at https://www.baked-in.com/2012/02/16/wine-jelly/