6-14 depending on how you serve it.
Colleen's StoryMy Great Grandmother Charlotte Andrews Kennedy use to love Mogan David Wine, so she thought making it into a jelly would be a special treat... Here is her receipt as she would say...
(modernized a bit)
So good on a slice of any kind of toast!
This is an unusual jelly that can be used in many ways.
It is a must for holiday breakfasts and brunches (put softened cream cheese on a plate and pour jelly on top and serve with crackers), top vanilla ice cream with a spoon of this...mmmm, A glaze for ham or ribs is great too...
I hope you will enjoy this old receipt...
fresh lemon juice
3 1/2 c
mogan david wine
4 1/2 c
knox unflavored geletin
(3 ounce) sure jell
1Combine first 4 ingredients in large stainless steel kettle. Cook over medium-high heat,stirring constantly, bring to a boil that can't be stirred down. Turn down heat and boil for 10 minutes.
2Turn the heat back up, put in Sure Jell. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off any foam, if need is there.
3Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Remove any bubbles. Wipe jar rims. Put on lids and rings to fingertip tight. Put in boiling water bath canner, cover canner with lid. Process for 10 minutes in boiling water bath. Remove lid, wait 5 minutes, remove jars to towel lined table to sit and cool 24 hours.