Two cups of this wine mixed with three cups of sugar and heated for three minutes in the top of a double boiler over boiling water is the majority of the work you need to do. After the three minutes are up you remove the pan from the heat and stir in one three-ounce package of liquid pectin. The final step is to pour the newly made Wine Jelly into cute half-pint jelly jars and fill the jars almost to the top. If you know how to can, you can seal the jelly jars by processing them in a hot water bath canner for fifteen minutes. If home canning has never been your thing than just put the lids on the jars and store them in the refrigerator.
Wine jelly tastes great on crackers, toast or muffins.
Put it over cream cheese or serve it with your favorite roast. Named products are used for clarification and ease of discussion only and are not necessarily endorsed or promoted by the University of California Cooperative Extension.