|Wine||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
I like to use a flavorful wine.
You can use port or sherry for a sweeter jelly, but I prefer a Zinfandel, Gamay Beaujolais, or perhaps a Chardonnay.
A Fume Blanc is nice as well.
Stir the sugar into the wine and warm, in a stainless steel pan, until the sugar is dissolved.
Do not overheat.
It must not quite come to the simmer.
Remove from the heat and stir in the pectin, being very careful to dissolve the pectin completely in the wine and sugar mixture.
Pour into small jars.
I use 8-ounce jelly jars.
It will keep about 2 months.