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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Jellies, James & Chutneys – Preserving the Harvest makes 2 1/4 pounds – can be made with any wine. Try Chardonnay or port Ingredients:
3 cups shiraz wine |
2 large lemons, zest of |
9 ounces liquid pectin |
2 lbs sugar |
Directions:
1. In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.
2. Add the sugar and stir until the mixture has dissolved completely.
3. Increase the heat and bring to a full rolling boil, skimming off any foam.
4. Boil for 2 minutes and the test for set. If jelly has not set, return mixture to a full boil and cook for another minute and test again.
5. When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.
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