Categories: conserves, jams, jelly, preserves

Ingredients

• 2 cups dry red wine (cabernet, sauvignon, shiraz or red Zinfandel)
• 1 1 3/4 oz. pkg. regular powdered fruit pectin
• 3 1/2 cups honey
• 1/4 tsp. butter, margarine or cooking oil

Directions

1. In a 4 or 5 quarts Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full boil. Add honey all at once. Return to boiling. Add butter, boil 2 minutes, stirring constantly. Remove form heat. Quickly skim off foam with metal spoon.
2. Ladle into decorative jars or short tumblers. Cover with plastic wrap, cool completely. Store in refrigerator up to 3 weeks.
3. Or seal with hot lids and rings, and process in boiling water canner for 5 minutes.

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