White Zinfandel Jelly

Recipe by Pvt Amys Mom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring boiling water canner, half-full with water, to simmer.
  • Wash jars and screw bands in hot soapy water, rinse with warm water.
  • Pour boiling water over the flat lids in saucepan off the heat.
  • Let sand in hot water until ready to use.
  • Measure the wine into a 6 or 8 quart saucepan.
  • Stir pectin into wine in the saucepan.
  • Add butter (if desired) to reduce foaming.
  • Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
  • Stir in all sugar quickly.
  • Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/8" of rim.
  • Wipe jar rims and threads.
  • Screw bands tightly.
  • Place jars on elevated rack in canner.
  • Water must cover jars by 1 to 2 inches, add boiling water if needed.
  • Cover, bring to a gentle boil and process for 5 minutes.
  • Remove jars and place upright on a towel to cool completely.
  • After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.
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