Orange Chablis Jelly

Orange Chablis Jelly

Time: 1 hrs


  • 3 cups sugar
  • 1 1/2 cups chablis (dry, white wine)
  • 2 tablespoons fresh lemon juice (yes, it does require squeezing lemons!)
  • 1/4 teaspoon orange rind, grated
  • 1/2 cup fresh orange juice (more squeezing!)
  • 1 (3 ounce) package liquid pectin (Sure-Jell)


  • 1 combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
  • 2 Bring this to a boil, stirring constantly.
  • 3 Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
  • 4 Remove from heat and if there is a foam, skim it off with a metal spoon.
  • 5 Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
  • 6 Wipt the jar rims and seal with metal lids and bands.
  • 7 Process in a boiling water bath for 5 minutes.
  • 8 Remove and cool.
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