Categories: conserves, jams, jelly, preserves

Ingredients

• 1 1/2 cups burgundy
• 1/4 cup orange juice
• 2 Tbsp. lemon juice
• 2 Tbsp. orange liqueur
• 3 cups sugar
• 1/2 of a 6oz. bottle liquid fruit pectin

Directions

1. Combine wine, fruit juices, and liqueur in top of double boiler. Stir in sugar. Place over but not touching boiling water. Stir until sugar is dissolved, about 3 to 4 minutes.
2. Remove from heat. Immediately stir in fruit pectin and mix well. Skim off foam.
3. Place metal spoon in hot, sterilized glass. Quickly pour hot jelly into glass to within 1/8 inch from top. Remove spoon. Repeat with remaining glasses. Seal.

4. makes 4 cups

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