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Recipes - and - Recipes
2 cups wine
3 cups sugar
3 ounces liquid pectin (1 pouch)
I like to use a flavorful wine. You can use port or sherry for a sweeter
jelly, but I prefer a Zinfandel, Gamay Beaujolais, or perhaps a Chardonnay.
A Fume Blanc is nice as well.
Stir the sugar into the wine and warm, in a stainless steel pan, until the
sugar is dissolved. Do not overheat. It must not quite come to the simmer.
Remove from the heat and stir in the pectin, being very careful to
dissolve the pectin completely in the wine and sugar mixture.
Pour into small jars. I use 8-ounce jelly jars.
Keep refrigerated. It will keep about 2 months.
Makes 4 cups.
Glenda Carter
Wyndswept B&B
Jasper Area, Alberta
***Jasper area's only 4.5 star!!
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