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“Jellies, James & Chutneys – Preserving the Harvest makes 2 ¼ pounds – can be made with any wine. Try Chardonnay or port”
READY IN:
30mins
YIELD:
2 1/4 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.
  2. Add the sugar and stir until the mixture has dissolved completely.
  3. Increase the heat and bring to a full rolling boil, skimming off any foam.
  4. Boil for 2 minutes and the test for set. If jelly has not set, return mixture to a full boil and cook for another minute and test again.
  5. When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.

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