Wine Jelly

1.  Combine the wine, the lemon juice, and the pectin in a large pot.  Bring to a boil, stirring frequently.  Add the sugar, stirring until dissolved.  Return to a hard "rolling" boil for 1-minute (note: a hard rolling boil is one that cannot be stirred down).  Remove from heat and skim off any foam off the top, if necessary.

2.  Ladle hot jelly into hot, sterilized jars, leaving ½ inch headspace.  Tighten 2-piece lids and process in a hot water bath canner for 5 minutes.

* for a richer flavor, reduce 1 ¼ cup of wine down to ½ cup -- use this as the ½ cup portion of wine listed in the ingredients.

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