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|3 1/2 c||any wine|
|1/4 c||lemon juice|
|1 pkg||sure jell pectin powder|
|4 1/2 c||sugar|
Cooked to Perfection
North Providence, RI (pop. 178,042)
Member Since Sep 2010
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!
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.
Serve over, cream cheese, cheddar cheese. Can be spread directly on crackers or toast!!