Chablis Jelly Recipe

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Ingredients

Directions

Step #1 Combine wine & lemon juice In a large-ish saucepot; stir in the powdered pectin.
Step #2 Bring to a boil, stirring frequently.
Step #3 Add sugar, stirring until dissolved.
Step #4 Return to a rolling boil.
Step #5 Boil hard 1 min, stirring constantly.
Step #6 Remove from heat.
Step #7 Skim foam if necessary.
Step #8 Ladle hot jelly into hot jars, leaving, ¼ inch headspace.
Step #9 Adjust two-piece caps.
Step #10 Process 10 mins in a boiling-water canner.
Step #11 Makes about 5 half-pints.
Enjoy the Chablis Jelly recipe