Wine Jelly

• 1 bottle (3/4 qt.) Chardonnay for white jelly
• Pinot Noir for red jelly
• 4 cups sugar
• 3/4 cup water
• 1/4 cup fresh lemon juice, strained
• 1 box (1-3/4 oz.) powdered regular pectin*
• 6 jars (8 oz. each) sterilized
• Paraffin wax, melted according to pkg. directions for sealing jars

1. In a large bowl, combine wine and sugar; mix well and set aside.
2. In a large pot, combine water and fresh lemon juice; add powdered pectin and stir mixture with a wooden spoon until most lumps have disappeared.
3. Over medium-high heat, stir constantly until any remaining lumps are gone.
4. While continuing to stir, bring mixture to a hard boil that cant be stirred down.
5. Stir and cook mixture for one minute.
6. Immediately add the wine-sugar mixture to the pot.
7. Stir the jelly mixture just until sugar has dissolved and mixture is very, very hot (approximately 3 minutes); do not let jelly boil, or even approach a simmer.
8. Remove from heat.
9. Let mixture sit for about 3 to 4 minutes.
10. Gently skim off any foam and discard.
11. Ladle jelly into hot, sterilized jars, leaving 1/2 inch of space at the top.
12. Seal jelly with melted paraffin (according to manufacturers directions.)
13. Cool and label jars.
14. Refrigerate.

white jelly, red jelly, sugar, water, lemon juice, powdered regular, sterilized, paraffin wax

Taken from www.foodgeeks.com/recipes/6308 (may not work)