Cabernet Wine Jelly
I am hoping to serve this jelly as a special occasion treat and I will continue to find interesting ways to incorporate the jelly into other recipes.
- 3 cups Cabernet Wine (about one full bottle)
- 3 1/2 cups sugar
- 1/2 t. bottled lemon juice
- 1 6oz. package liquid pectin
In a dutch oven or stainless steel pot add the Cabernet Wine and turn the heat on high to get the wine simmering. Measure the sugar into a bowl and add the sugar all at once.
Add lemon juice and bring the recipe up to a boil. Continue to cook for an additional five minutes. Add the liquid pectin and remove from heat.
Sterilize 4 half pint jars and ladle the jelly into the jars. Clean rims and add lids and rings. Process in water bath for 15 minutes. Remove and let sit on a dish towel overnight.
For the Cowboy Candy recipe here is your link!