|3 1/2 c||any wine|
Have you considered Holland House
|1/4 c||lemon juice|
|1 pkg||sure jell pectin powder|
|4 1/2 c||sugar|
We make our own wine and had just a bit that we could not age. So I made Zinfan-Jelly and Coq Au Vin...this is the recipe for Zinfan-jelly. The photo was taken a bit too soon - before the jelly had set!