Mexican Sangria Jelly
Good as gifts for Mother's Day, Christmas, housewarming, etc. Makes 8 half pint jars.
INGREDIENTS
Nutrition- 3 1⁄2cups Burgundy wine
- 1⁄2cup orange juice
- 6tablespoons lemon juice
- 2(3 ounce) packages liquid pectin
- 6 1⁄2cups sugar
- 1⁄4
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DIRECTIONS
- Prepare jars per safe canning practices.
- Heat the wine, orange and lemon juice in a pan.
- Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
- Bring the mix to a boil and add the Cointreau and pectin.
- Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
- Add the jelly to the prepared canning jars.
- Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.
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