Mexican Sangria Jelly
"Good as gifts for Mother's Day, Christmas, housewarming, etc. Makes 8 half pint jars."
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 pints
ingredients
- 3 1⁄2 cups Burgundy wine
- 1⁄2 cup orange juice
- 6 tablespoons lemon juice
- 2 (3 ounce) packages liquid pectin
- 6 1⁄2 cups sugar
- 1⁄4 cup Cointreau liqueur or 1/4 cup triple sec
directions
- Prepare jars per safe canning practices.
- Heat the wine, orange and lemon juice in a pan.
- Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
- Bring the mix to a boil and add the Cointreau and pectin.
- Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
- Add the jelly to the prepared canning jars.
- Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
