Orange Chablis Jelly

Orange Chablis Jelly


* Yield: 4 1/2 pints

Ingredients

o 3 cups sugar
o 1 1/2 cups Chablis ( dry, white wine)
o 2 tablespoons fresh lemon juice ( yes, it does require squeezing lemons!)
o 1/4 teaspoon orange rind, grated
o 1/2 cup fresh orange juice ( more squeezing!)
o 1 (3 ounce) packages liquid pectin

Directions

1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipe the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.