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Pomegranate Red Wine Jelly

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Wine makes great jelly. George liked to use fruit-flavored wines, and pomegranate red wine is one of his favorites for making jelly. The judges liked it, too."

List of Ingredients

â—¦ 3 cups pomegranate red wine, such as Mogen David
â—¦ 1 box (1.75 ounces) powdered pectin
â—¦ 4 cups granulated sugar


Recipe

In an 8-quart stainless steel stockpot, combine the wine and pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly, and boil for 1 minute, stirring constantly.

Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.

Ladle the jelly into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes about five 8-ounce jars