Ingredients
The following ingredients have 3 Servings
- 1 750 ml bottle red wine, I used Merlot
- 10 cardamom pods (optional)
- 1 1.75 ounce box of Sure-Jell for Less or No Sugar Needed Recipes (be sure to use this one, in the pink box)
- 3/4 cup sugar (divided)
Instruction
- Pour your bottle of wine into a heavy bottomed pot.
- Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.
- Strain the cardamom from the wine and return the wine to the pan.
- Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.
- Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.
- Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.
- Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, I don't recommend freezing.
