Malinda Coletta Recipe


By Malinda Coletta Professorchef

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!

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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
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Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Jams & Jellies
Other Tag: Quick & Easy