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I remember there being a simple wine jelly recipe being posted in this forum awhile (looong while) back. Dont remember who it was, but the recipe was for a merlot wine jelly ( that could also be made with a chardonnay). If anyone remembers it, or can post a link to the thread, I would so very much appreciate it!
Well, I found it, only when my computer tried to open it, I get pure gibberish. I do remember I used Pomona's Pectin, and I think the recipe below is somewhat close. With Pomona's Pectin (which is all I ever have used in 15 years+) I always use less sugar. My suggestion would be to contact Pomona's Pectin for their recipe, because I'm pretty sure that's where I got it.
3½ cups wine
½ cup fresh lemon juice
1 (2 ounce) package dry pectin
4½ cups white sugar
1.Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Can as usual.
I also found this in my files, but I'm sure it's not the merlot jelly recipe I made. Shoukd work for chardonnay, though:
Use champagne, pink champagne, rose wine or Sangria or any wine with 10-14% alcohol.
To make jelly, measure sugar and set aside. Mix fruit pectin (Sure-Jell) and water in a 6 or 8 quart saucepot. Bring to full rolling boil over high heat and boil 1 minute, stirring constantly.
Reduce heat to medium and immediately add wine and all sugar. Cook until all sugar is dissolved, 4-6 minutes. Remove from heat and remove foam with spoon.
Ladle quickly into hot, sterilized jars. Fill to 1/8 inch of top. Wipe jar rims and threads. Seal with bands and lids. Invert jars for 5 minutes, then turn upright. Yield about 6 (8 oz.) jars. Good with crackers and cream cheese at Christmas.