But looks sooo yummy if you like wine!
Wine Jelly
2 cups wine*
3 cups sugar
1/2 cup lemon juice
1 pouch pectin
...Makes 4 cups jelly
There are 2 ways to do this, you can use SJOP (standard jelly operating procedures) and bring the sugar, juice and wine to a boil, add pectin, return to boil for 1 minute, remove from heat, pour into jars and seal.
Or you can bring the wine and sugar to not quite a simmer, just until the sugar dissolves, add pectin, stir thoroughly until dissolved through, pour into prepared jars. This second method will retain the alcohol content, but done this way, the jelly should be kept refrigerated and used w/i 2 months since it isn't properly processed or sealed.
*Wine - use something flavorful (that you enjoy) such as a nice plummy merlot, or a zinfindal. If you use white wine, go for something with lots of flavor notes, not just a bright acid flavor (sour grape juice). It won't translate well into jelly.
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