Prep 15 mins
Cook 10 mins
This recipe came out of the Ball Blue Book of preserving. It is so simple and my family loved it. I had a bottle of wine and thought, why not!! I'll be making more and giving as gifts.
- Combine wine and lemon juice in a large saucepot; stir in powdered pectin. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving, ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 5 half-pints.