In your other pot over high heat dump in the wine and pectin. Stir gently until it comes to a boil.
Dump in all the sugar. Stir until dissolves. Keep stirring and boil hard for one minute. Lower to simmer.
Now you're going to notice a wacky, foamy scum gathering on the surface. You'll want to remove that. Just use a small spoon and dump it.
Ok? All good? Time to process.
Using the tongs, grab one jar and fill where the ring screws on. Wipe rim with a paper towel dipped in the hot water, this will insure a tight seal. Grab one lid (that's the flat one) place on top, grab one ring and screw it on tight. I use a clean cloth towel.
ONE
TWO
As each jar is filled, put them on a towel out of the way.
Once all jars are filled and lidded. GENTLY lower them standing back into the hot water and let it come back to boil for 5 minutes.
Remove, dry and let stand until cool. Out of any cold drafts, we don't want anything to crack.
I know! Easy right? You'll get 6-8 oz jars of yield. That's a pretty fair return for little effort.
Wine jelly is a terrific condiment for savory cheeses, goes terrific with bagels and cream cheese, rye crackers...etc. Be your family's gourmet this holiday!
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Have a joyful season y'all
Cooking poor, eating rich
Ciao
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