Chablis Jelly

4 ingredients
1 steps

Ingredients

  • 3 1/2 cups chablis
  • 1/2 cup lemon juice
  • 1 (1 3/4 ounce) package dry pectin
  • 4 1/2 cups sugar

Directions

  1. 1
    Combine wine and lemon juice in a large saucepot; stir in powdered pectin. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving, 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 5 half-pints.

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