Mogan David Wine Jelly
So good on a slice of any kind of toast!
This unusual jelly can be used in many ways...
It is a must for holiday breakfast & brunches, (put softened cream cheese on a plate, pour jelly on top, serve with crackers).
Top vanilla ice cream with a spoon of this.
AWESOME glaze for ham & ribs too.
I hope you will enjoy this old "receipt". Keep traditions and Play With Your Food too!
How to Make Mogan David Wine Jelly
- Combine 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.
- Turn 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.
- Ladle 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.