WHITE ZINFANDEL JELLY WINE

I think jamming (or is it jellying?) has become my new obsession. No more pretty new flowers to take pictures of so I have moved on to preserving this year's crops. Before I can do that, I started with Pepper Jelly yesterday and today's new venture is WINE JELLY from Allrecipes.

FIRST, GATHER EVERYTHING THAT YOU NEED. MAKE SURE TO HAVE YOUR HANDY JELLY MAKER READY (in this case my daughter Josceline),

YOUR JELLY JARS STERILIZED, AND...

STERILE LIDS

ADD THE FOLLOWING INGREDIENTS IN A LARGE POT AND BRING TO A BOIL:

3 1/2 CUPS WINE (I used White Zinfandel)

1/2 FRESH LEMON JUICE (I used bottled lemon juice because the USDA told me so)

1 (2 OZ) DRY PECTIN (I used 3.5 oz dry pectin because other reviewers said the jelly was runny)

ADD 4 1/2 CUPS SUGAR AND STIR UNTIL DISSOLVED

Everyone say, "AWWW! Look at Spitfire's Jelly Maker."

ROLLING BOIL FOR 1 MINUTE

SKIM FOAM OFF TOP IF NECESSARY

POUR JELLY IN JARS AND COVER WITH LID AND RING

MY JELLY MAKER POSING WITH HER CREATION

WHITE ZINFANDEL JELLY WINE

WHITE ZINFANDEL WINE JELLY vs CABERNET SAVIGNON WINE JELLY