Categories: conserves, jams, jelly, preserves

Ingredients

• 1 1/2 cups sauterne
• 2 tsp. shredded orange peel.
• 1/2 cup orange juice
• 2 Tbsp. lemon juice
• 2 Tbsp. powdered fruit pectin
• 3 cups honey

Directions

1. In a large saucepan or Dutch oven mix all ingredients except honey. Bring to full rolling boil. Stir in honey; return to boiling. Boil 5 minutes, stirring constantly. Remove from heat. Skim off foam with metal spoon. Place metal spoon in a hot, sterilized wine glass (to prevent glass from breaking). Quickly pour hot jelly into glass to 1/8 inch from top. Remove spoon. Cover with Hot paraffin. (this is not recommended for long term storage. Needs to be used within a few days.) Repeat with 5 more glasses. After paraffin on glasses has hardened, top with Snowdrift Paraffin if desired.

2. Makes 6 glasses

3. Snowdrift Paraffin:

4. After sealing jelly with 1/8 inch hot paraffin, melt 2 additional bars of paraffin in top of double boiler over boiling water. Cool until paraffin becomes cloudy and starts to solidify. Quickly whip with electric mixer until foamy and slightly stiff. Work fast (if paraffin solidifies, re-melt and start again). Spoon foamy paraffin over layer of hard paraffin. Cool until set.

5. covers 6 glasses

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