Red or White Wine Jelly make a nice gift over Christmas.
One bottle 759 ml dry red wine I use Italian Montepulciano d' Abruzzo
1/2 cup lemon juice
I pkg. certo
4 1/2 cups of sugar.
For white jelly just use white Montepulciano d' Abruzzo.
• Place 6 clean 250 ml mason jars on a rack in a boiling water
canner; cover jars with water and heat to a simmer (180°F/82°C). Set
screw bands aside. Heat SNAP LID® sealing discs in hot water, not
boiling (180°F/82°C). Keep jars and sealing discs hot until ready to
• Pour wine and lemon juice into a large, deep stainless steel saucepan.
• Measure sugar; set aside.
• Over high heat, bring mixture to a full rolling boil. Add all the
sugar. Stirring constantly, return mixture to a full rolling boil that
cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam
• Quickly ladle hot jelly into a hot jar to
within 1/4 inch (.5 cm) of top rim (head space). Using nonmetallic
utensil, remove air bubbles. Wipe jar rim removing any stickiness.
Center hot sealing disc on clean jar rim. Screw band down until
resistance is met, then increase to fingertip tight. Return filled jar
to rack in canner ensuring jars are covered by water. Repeat for
• When canner is filled, ensure that all jars
are covered by at least one inch (2.5 cm) of water. Cover canner and
bring water to full rolling boil before starting to count processing
time. At altitudes up to 1000 ft (305 m), process – boil filled jars –
• When processing time is complete, turn stove off,
remove canner lid, wait 5 minutes, then remove jars without tilting
and place them upright on a protected work surface. Cool upright,
undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not
move when pressed. Remove screw bands; wipe and dry bands and jars.
Store screw bands separately or replace loosely on jars, as desired.
Label and store jars in a cool, dark place. For best quality, use home
canned foods within one year.