Grape Burgundy Jelly
1/4 cup red Burgundy wine
4 cups fine sugar
2 tbs lemon juice
1/2 bottle liquid fruit pectin
Stem grapes and crush one layer at a time with a potato masher.
Heat and stir until pulp and seeds separate.
Squeeze juice out of the mixture through a jelly bag or a sieve lined with several thicknesses of cheesecloth.
You need 1 3/4 cups.
Add wine and sugar.
Combine juice and pectin.
Stir into the grape mixture and stir about 3 minutes.
Pour into small tub-type cartons or jelly glasses.
Cover and leave at room temperature for 24 hours.
Store in freezer for long storage and in refrigerator for up to 4 weeks.