How to make it

  • In a 4 or 5 quart dutch oven or kettle 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 and boil for 2 minutes, stirringconstantly. Remove from heat.Quickly skim off foam with a metal spoon.
  • Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch space at the top. Wipe jar rim. Adjust lids.Process canning jars in a boiling-water canner for 5 minutes (start timing when water returns to boil.) Remove jars; cool on wire racks.

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