Orange Chablis Jelly

• 3 cups sugar
• 1 1/2 cups chablis (dry, white wine)
• 2 tablespoons fresh lemon juice (yes, it does require squeezing lemons!)
• 1/4 teaspoon orange rind, grated
• 1/2 cup fresh orange juice (more squeezing!)
• 1 (3 ounce) package liquid pectin (Sure-Jell)

1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipt the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.

sugar, chablis, lemon juice, orange rind, orange juice, liquid pectin

Taken from www.food.com/recipe/orange-chablis-jelly-188104 (may not work)