I've made this recipe countless times but never reviewed it. It's so easy and fool-proof to make; I've never had a failure. My yield has always been six half-pints plus a taster for the fridge. I've found that a very robust red wine gives the best winey-flavor, so I use a medium-priced ($9) cabernet-merlot blend. A cheaper wine produces a grape jelly taste with not much wine kick (which is perfect if that's what you want). Thanks for posting NanaLee.
So EASY, so GOOD! We enjoyed these on tea biscuits. Can't wait to try a white wine.