Makes about 6 x 250 ml jars.
- 1 bottle (750 ml) dry red wine (3 – 1/4 cups) I generally buy a bigger bottle and add 1/2 cup of reduced red wine (1 cup reduced to 1/2)
- 1/2 cup (125 ml) lemon juice
- 1 pkg (57 g) Pectin (dry)
- 4 – 1/2 cups (1125 ml) granulated sugar
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. the lids in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
- Pour wine and lemon juice into a large, deep stainless steel saucepan. Whisk in the pectin until dissolved.
- Measure sugar; set aside.
- Over high heat, bring mixture to a full rolling boil.
- Add the sugar.
- Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.
- Ladle into hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
- Return the jars to the canner and process for 10 minutes.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed.
- Store jars in a cool, dark place. For best quality, use home canned foods within one year.