Orange Chablis Jelly
photo by mary winecoff
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
4 1/2 pints
ingredients
- 709.77 ml sugar
- 354.88 ml chablis (dry, white wine)
- 29.58 ml fresh lemon juice (yes, it does require squeezing lemons!)
- 1.23 ml orange rind, grated
- 118.29 ml fresh orange juice (more squeezing!)
- 85.04 g package liquid pectin (Sure-Jell)
directions
- combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
- Bring this to a boil, stirring constantly.
- Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
- Remove from heat and if there is a foam, skim it off with a metal spoon.
- Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
- Wipt the jar rims and seal with metal lids and bands.
- Process in a boiling water bath for 5 minutes.
- Remove and cool.
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RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana