“This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.”
3 1/2 cups wine
1/2 cup fresh lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.