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.
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!
If you are so inclined, if you'd like to help out this poor man's blog. On the top of the site you'll see a PayPal button, any amount is greatly appreciated. Also, if you are considering buying anything off Amazon. On the right is a link. Anything you purchase, a small amount is given to support this blog. Thank you.
Have a joyful season y'all
Cooking poor, eating rich