Mexican Sangria Jelly

READY IN: 15mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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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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