Honey Wine Jelly

Recipe from Carolann Roe

A delightful jelly with a arom

Ingredients

2 cups of red or white dry wine such as Zinfindel, Cabernet Sauvignon, Shiraz.
1 3/4 oz pkg regular powdered fruit pectin
2 tsp. lemon juice
3 1/2 cups honey
1/4 tsp. butter or margarine or cooking oil

Instructions

In a 4-5 quart dutch onion combine wine, pectin and lemon juice. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. remove from heat. quickly skim off foam with metal spoon. Ladle into sterilized half pint canning jars, leaving 1/4 inch at top for head space, wipe jar rims and adjust lids. Process jars in boiling water canner for 5 minutes . Start timing when water returns to boiling. Make sure there is 1-2 inches of water covering the jars. Remove jars and cool on wire racks.

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