Honey Wine Jelly
This jelly is delicious on just about anything!
• 2 c. dry red wine such as Cabernet Sauvignon, Shiraz, or red Zinfandel
• 1 1 3/4 oz. pkg. regular powdered fruit pectin
• 3 1/2 c. honey
• 1/4 tsp. butter
In a 4 or 5 quart Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon.
To can jelly for longer keeping, ladle hot jelly at once into sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims. Adjust lids. Process jars in boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on wire racks until you hear the “pop” of the seal.