Chablis Jelly

Submitted by Maryland Jim

"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."

 

• Ready In: 25mins
• Ingredients: 4
• Yields: 5 half pint jars

ingredients

• 3 1⁄2 cups chablis
• 1⁄2 cup lemon juice
• 1 (1 3/4 ounce) package dry pectin
• 4 1⁄2 cups sugar

directions

1. 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.