- 2 C. wine
- 3 C. granulated sugar
- 1 (3 oz.) pouch liquid fruit pectin
Mix wine and sugar in top of double boiler over rapidly boiling water. Cook, stirring constantly, about 3 minutes or until sugar is completely dissolved. Remove double boiler from heat, but let jelly remain over hot water. At once stir in liquid pectin and mix well. Skim off foam with a metal spoon. Quickly ladle into hot, sterilized jars or glasses, leaving 1/2-inch headspace; seal. If using wine glasses, place a metal spoon in each hot glass before pouring in hot jelly to keep glass from breaking. Seal with a thin layer of paraffin.
Yields about 4 half pts.