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Sangria Jelly

Source of Recipe


From "175 Best Jams, Jellies, Marmalades and Other Soft Spreads"



List of Ingredients



• 1 bottle (750 mL) red Burgundy wine
  
• � cup strained freshly squeezed orange juice
  
• � cup strained freshly squeezed lemon juice
  
• � cup Cointreau or Triple Sec
  
• 6 cups granulated sugar
  
• 2 pouches (each 3 ounces) liquid pectin
  






Instructions



1. Prepare canning jars and lids and bring water in water bath canner to a boil.
   
   
2. In an 8-quart stainless steel stockpot, combine wine, orange juice, lemon juice, Cointreau and sugar. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.
   
   
3. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and quickly skim off any foam.
   
   
4. Immediately ladle hot jelly into hot jars, leaving � inch headspace. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
   
   
5. Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
   
   
   Makes seven or eight 8-ounce jars