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Homemade Wine Jelly Recipe


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     Homemade Wine Jelly

Category   Sauces
Sub Category   None
Servings   4
Preptime   25 min

1 (750-ml) bottle red wine
3 1/4 cups sugar
1 (3-ounce) envelope liquid pectin
3 tablespoons lemon juice
1/8 teaspoon butter

1. Bring 1 1/4 cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup, 15 to 20 minutes; set aside.
2. Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute. Remove from heat and stir in reserved reduced wine.
3. Transfer jelly to jars with tight-fitting lids and let cool to room temperature before refrigerating; let jelly set for 12 to 24 hours. Jelly can be refrigerated for up to 1 month.
To Process for Long-Term Storage- Transfer jelly, while still hot, to hot, sterilized 1-cup jars, leaving 1/4-inch headspace, and process. Processing times depend on your altitude- 5 minutes for up to 1,000 feet, 10 minutes for 1,001 to 6,000 feet, and 15 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year.

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