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Wine Jelly

MyCookbook Recipe Database
MyCookbook Member: shalott
Recipe Category: Side Dish
Recipe Preparation Level: easy
    2 cups wine.
    3 cups sugar.
    3 ounces liquid pectin (1 pouch).

    In a stainless steel pan stir the sugar into the wine and warm*. Do not overheat. It must not quite come to a simmer. Remove from the heat and stir in the pectin, being very careful to dissolve the pectin completely into the wine and sugar mixture.

    Pour into small jars. KEEP REFRIGERATED. It will keep about 2 months.

    * The temperature to mix the wine and jelly may NOT remove all the alcohol.

    Suggested wines:

    California Madeira
    California Rose

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