Ingredients

The following ingredients have 4 Servings
  • 1 750 ml bottle red wine (Cabernet, Pinot Noir, Merlot or Red Blends are good)
  • 3 1/4 cups sugar
  • 1 3-ounce envelope liquid pectin
  • 3 tablespoons lemon juice
  • 1/4 teaspoon butter

Instruction

  • Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
  • Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly, for 1 minute.
  • Remove from heat and stir in the reduced wine.
  • Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
  • To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month unless processing for longer storage.