by Geraldine Duncann
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Makes about 4 cups
Mulled wine jelly is excellent to use as you would any other jelly. Try serving it at a tea party on toast rounds with cream cheese or fresh Mozzarella. Mulled wine jelly also goes magnificently with turkey. Try it with your Thanksgiving bird as a delectable alternative to cranberries. I think you will be pleasantly surprised.
- 3 cups Mulled Wine
- 1 box SURE.JELL fruit Pectin
- 1/2 teaspoon butter
- 4 cups sugar
Put the wine, into a six or eight quart saucepan. Stir in the pectin. Add the butter. Bring the mixture to a full rolling boil, (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in the sugar. Return to a full rolling boil and boil for exactly one minute, stirring constantly. Remove from the heat and skim off any foam with a large metal spoon.Ladle into sterilized jars, filling to within one quarter inch of the tips. Cover with lids or melted paraffin. It is best to keep it refrigerated.