From the _Canning & Preserving_ book, ISBN 0-376-02213-2 [www.QinSen.com]
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[Note: Jelly recipes leave little room for variation. Do not double, and [www.QinSen.com]
don't play with the proportions of sugar/wine. Lastly, find the right [www.QinSen.com]
pectin. It matters. I have several pints of cranapple syrup that were [www.QinSen.com]
supposed to be jelly to remind me of these facts... :-)] [www.QinSen.com]
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--Wine Jelly-- [www.QinSen.com]

Again, this recipe will *not* double. If you want more, do two separate
batches. It's not really much more work.

Paraphrasing, the best wines for jelly are those with a full natural flavor
and body, though any wine would do. (Save the '74 Ridge Zinfandel for
drinking, however.) For a deep red, try a mellow Port, or a Pino Noir
or a (cheap) Zinfandel. A Rose^H' would do nicely here, too.

1 3/4 cups wine
3 cups sugar (Vegans, try succanat.)
1 3ounce pouch liquid pectin.

Prepare 4 half-pint canning jars or jelly glasses. (Wash, and leave in
hot water. Wash lids if necessary, and place in boiling water. Leave
in hot water until ready.)

Mix wind and sugar in top of a double boiler. Place over boiling water; stir

until sugar is completely dissolved (circa 5 minutes). Remove from heat,
but leave mix over hot water. Stir in pactin all at once. If foam forms,
skim off with a metal spoon.

Leave the jelly to set one minutes, skim off the foam. Pour jelly quickly
into hot jars, filling to 1/8" of the top. Carefully wipe off rim of
jar. Put lid on each jar as it is filled, screwing ring tightly.

[At this point, Sunset says to let cool. I'd process in a water bath
for 5 minutes. In a bath (a stockpot or huge saucepan), set up a small
rack and fill with enough water to cover the filled jars, with about
an inch of water. Hint: if you boil your jars to sterilize them, use
the water bath for both purposes. Hint2: Pressure cookers make good
water baths for small runs. ]

[Still on water bath: Put jars into boiling water, and start timer when
water gets batck to boiling. Hold for 5 minutes, then pull out.]

(if you stay with the Sunset approach, invert the jars to finish
sterilizing the lids. You'll avoid any mold.)

Place jars on a towel *away from drafts* and let cool. Should keep almost
forever until opened.