Wine Jelly

Recipe View 2 mins In a large, heavy-bottomed stainless steel pot, whisk together the wine, lemon juice, and dry pectin until well combined. (2 minutes)

Recipe View 15 mins Bring the mixture to a full rolling boil over medium-high heat, stirring frequently to prevent scorching. (Approximately 10-15 minutes)

Recipe View 2 mins Once the mixture reaches a rolling boil that cannot be stirred down, quickly add all the sugar at once. Stir vigorously until the sugar is completely dissolved. (2 minutes)

Recipe View 1 mins Return the mixture to a rolling boil and boil hard for exactly 1 minute, stirring constantly. Use a timer to ensure accuracy; this step is crucial for proper setting. (1 minute)

Recipe View 2 mins Remove the pot from the heat. Skim off any foam that has formed on the surface using a clean spoon. (2 minutes)

Recipe View 10 mins Ladle the hot jelly into hot, sterilized jars, leaving 1/2 inch (1.25cm) headspace at the top of each jar. (10 minutes)

Recipe View 5 mins Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on top and screw on the bands until fingertip tight. (5 minutes)

Recipe View 25 mins Process the filled jars in a boiling water bath for 5 minutes. Ensure the jars are completely submerged in boiling water, with at least 1-2 inches of water covering the tops of the jars. (25 minutes)

Recipe View 2 hrs Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'pop' sound as the lids seal. (2 hours)