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Desserts

SURE.JELL® Wine Jelly

photo by:kraft
Zinfandel wine, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.
time
prep:
30 min
total:
30 min
servings
total:
5 (1-cup) jars or 80 servings, 1 Tbsp. each
SURE-JELL Premium Fruit Pectin

What You Need

3
cups  Zinfandel wine
1
box  SURE-JELL Fruit Pectin
1/2
tsp.  butter or margarine
4
cups  sugar, measured into separate bowl

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

MEASURE wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
Substitute
Prepare as directed, using champagne, pink champagne, rose wine or Sangria.
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