Ingredients

  • 2 c. rose or Burgundy wine
  • 3 c. sugar
  • 1 (3 oz.) pkg liquid fruit pectin

Directions

Combine wine & sugar in top of a double boiler; bring water to a boil. Reduce heat to low; cook until sugar dissolves, stirring constantlly. Remove from heat, stir in pectin.

Quickly pour the jelly inito hot sterilized jars, leaving a 1/4" headspace; cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Makes 4 half pints.



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Submitted 6/13/05.
Source: Southern Living 1985
Submitted By: Ruth A. Burbage
burbage@pell.net
Rosy Wine Jelly