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Cabernet Sauvignon Jelly
- Makes about
5
half-pint jars - Difficulty
Easy
Published 2010
Now, this is my kind of grape jelly: deep burgundy in color, sweet, tart, and winy. And, if you have the pectin stock on hand, no fuss; it’s just a matter of reducing a bottle of wine to a concentrated base and then cooking it to a gelable syrup.
Ingredients
1 750 ml bottle 3 cups
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Pour the wine into a wide, 6- to 8-quart preserving pan. Boil over high heat until it has reduced to about 2 cups, about 20 minutes.
Stir the pectin s
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