Scarpozzi
Lifer
So I was trying to come up with a good office gift. I went to Walmart to get some mason jars to make some Oatmeal cookie ingredients jars...They didn't have any quart-sized jars. I went to a discount store and all they had were jelly jars. I bought them and took them home....then found a recipe online for some Wine Jelly. I decided to make some and it came out REALLY good. I doubled the recipe so I could fill 12 jars. Here it is if you want to WOW someone.
1st...make sure you sterilize all your jars and equipment. Use HOT water and bleach where necessary. This is the key to safe canning, as well as good flavor.
7 cups of Chianti -- I used a large bottle of Maccoroni Grill Chianti---$9.99
2, 2 oz packages of Pectin (most pectin packages are 1.75oz, so I bought 3 and put in 2 and a half)
1 cup of lemon juice
Mix these three together in a large stock pot. Bring to a boil.
Slowly stir in 9 cups of sugar and allow to thicken.
Skim off any foam and pour jelly mixture into the jars leaving 1/2 inch of space. Seal the jars with lids and rings and place in a water bath.
Make sure there is approximately 1 inch of water over the tops of the can lids. Boil for 5 minutes. Carefully remove the jars from the water bath and allow to cool for 12 hours. This will keep the jelly from breaking and not setting properly.
This stuff goes great by itself or even better with cream cheese on bread, toast, bagels, etc...
Sorry...forgot to tell you how much this will make. It will fill about 12-14, 8oz jelly jars.
1st...make sure you sterilize all your jars and equipment. Use HOT water and bleach where necessary. This is the key to safe canning, as well as good flavor.
7 cups of Chianti -- I used a large bottle of Maccoroni Grill Chianti---$9.99
2, 2 oz packages of Pectin (most pectin packages are 1.75oz, so I bought 3 and put in 2 and a half)
1 cup of lemon juice
Mix these three together in a large stock pot. Bring to a boil.
Slowly stir in 9 cups of sugar and allow to thicken.
Skim off any foam and pour jelly mixture into the jars leaving 1/2 inch of space. Seal the jars with lids and rings and place in a water bath.
Make sure there is approximately 1 inch of water over the tops of the can lids. Boil for 5 minutes. Carefully remove the jars from the water bath and allow to cool for 12 hours. This will keep the jelly from breaking and not setting properly.
This stuff goes great by itself or even better with cream cheese on bread, toast, bagels, etc...
Sorry...forgot to tell you how much this will make. It will fill about 12-14, 8oz jelly jars.
