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Cabernet Sauvignon Jelly

Source of Recipe

From "175 Best Jams, Jellies, Marmalades and Other Soft Spreads"


Recipe Introduction

"Choose a full-bodied Cabernet Sauvignon for this lovely jelly. It is outstanding spread on crackers with softened cream cheese or warmed goat cheese. You will need two 750-mL bottles of wine to make this recipe."

List of Ingredients

• 3¾ cups Cabernet Sauvignon wine
• 6 cups granulated sugar
• 2 pouches (3 ounces each) liquid pectin


Recipe

Prepare canning jars and lids and bring water in water bath canner to a boil.

In a 4-quart stainless steel saucepan, combine wine and sugar. Heat over medium heat, stirring constantly, until sugar is completely dissolved. Continue heating until tiny bubbles form on the bottom of the pan. Do not let wine boil.

Remove pan from heat and quickly stir in pectin. Stir constantly until pectin is completely dissolved and distributed through the jelly, about 1 minute. Quickly skim off any foam.

Immediately ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.

Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.


Makes six or seven 8-ounce jars