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Servings:
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about
scaling
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Cook Time: |
3 hours |
Prep Time: |
1 hour |
Cook Method: |
stove top |
Cook Temp: |
medium |
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Cathy likes making jellies with different wines, and uses Burgundy for this, though any dry red wine is good. "This jelly is fantastic on English muffins," she says. It's also a nice companion to a cheese plate.
1. Have ready 8 clean (8-oz.) jelly jars and two-part lids (seal and screw-on band). Fill a large stockpot with water and bring to a boil over high heat. Keep at a simmer while you prepare jelly.
2. Place sugar and wine in a 5-quart Dutch oven or stockpot. Cook over medium heat until sugar dissolves and mixture is almost boiling. Mixture should be as hot as it can be without boiling. Stir in pectin until dissolved and skim off any foam.
3. Immediately pour jelly into prepared jars. To seal jars, wipe rim if necessary, press on lid, and screw on band. (If there's any extra jelly, you can enjoy it right away.)
Work quickly but carefully - jelly will be very hot. Place jars in simmering water and raise heat to bring water to a boil. Boil jars for 5 minutes, then remove and allow to cool to room temperature, about 2 hours. You should hear the jar pop as you remove it, an indication that it's sealed; once cool, the lids should be smooth and flat. Store for up to a year in a cool, dark area out of direct sunlight.
Source: Courtesy of Cathy Dwyer, Hannaford Fresh Magazine, July/Aug 2008
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6 cup |
Sugar |
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4 cup |
Dry red wine |
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6 oz |
Pectin, liquid |
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