Serves: 5
Total Calories: 648
In a large enamel kettle, using a wooden spoon, stir pectin into the water until dissolved. Bring to a boil over high heat; boil 1 minute, stirring constantly. Add wine, then sugar, stirring constantly, reducing heat to medium. Cook for 5 or 6 minutes to dissolve sugar. Do not boil. Remove from heat, skim with metal spoon as necessary. Quickly pour into hot sterile glasses. Cover with hot paraffin or use seal-type lids and rings. Chill before serving. Delicious with meats.
Note: For a milder flavor, add water to wine for total not to exceed 32 fluid ounces. A few drops of red food coloring added during final cooking stage enhances the color when using red wine.
Editor's Extra: Deliciously made with rosé, the beautiful clear pink color of this jelly is as pretty as the taste is delicate.
This Mrs. McKenzie’s Wine Jelly recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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