I think jamming (or is it jellying?) has become my new obsession. No more pretty new flowers to take pictures of so I have moved on to preserving this year's crops. Before I can do that, I started with Pepper Jelly yesterday and today's new venture is WINE JELLY
FIRST, GATHER EVERYTHING THAT YOU NEED. MAKE SURE TO HAVE YOUR HANDY JELLY MAKER READY (in this case my daughter Josceline),
YOUR JELLY JARS STERILIZED, AND...
ADD THE FOLLOWING INGREDIENTS IN A LARGE POT AND BRING TO A BOIL:
3 1/2 CUPS WINE (I used White Zinfandel)
1/2 CUP FRESH LEMON JUICE (I used bottled lemon juice because the USDA told me so)
1 (2 OZ) DRY PECTIN (I used 3.5 oz dry pectin because other reviewers said the jelly was runny)
ADD 4 1/2 CUPS SUGAR AND STIR UNTIL DISSOLVED
Everyone say, "AWWW! Look at Spitfire's Jelly Maker."
ROLLING BOIL FOR 1 MINUTE
SKIM FOAM OFF TOP IF NECESSARY
(My daughter called them oogies.)
POUR JELLY IN JARS AND LOOSELY COVER WITH LID AND RING.
BOIL IN WATER BATH FOR 5 MINUTES THEN TIGHTEN RING.
(Sorry. I didn't get a picture of them in the water bath. I guess I got too excited.
For those concerned, I really did do the water bath so get off my tail about it.)
MY JELLY MAKER POSING WITH HER CREATION
WHITE ZINFANDEL WINE JELLY
WHITE ZINFANDEL WINE JELLY vs CABERNET SAUVIGNON WINE JELLY