Chablis Jelly

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    cups chablis
  • 12
  • 1
    (1 3/4 ounce) package dry pectin
  • 4 12
    cups sugar
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DIRECTIONS

  • 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.
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