WINE JELLY
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(contributed by Susan Doyle)

2 cups dry White or Red Wine
1/4 Cup fresh Lemon juice plus additional if needed
3-1/2 Cups Sugar
1 /2 Cup liquid Pectin
1 T grated Lemon zest
Optional:
1) Orange juice and orange zest can be substituted for Lemon Juice and
lemon zest
2) If using Sauterne, add a dash of salt and 3-1/2 T. sage leaves, finely
minced

In a small enameled kettle bring the wine to a boil. Add 1/4 - cup lemon
juice and zest. (There should be exactly 2 cups liquid; if there is less add
enough additional lemon juice to measure 2 cups liquid.) Stir in sugar and
bring slowly to a boil. Add liquid pectin, stirring constantly. Bring the
jelly to a boil and boil rapidly for 1 minute. Remove the kettle from the
heat at once. Skim the scum off the surface of the jelly. Pack the jelly
in hot sterilized 1/2 pint jars. Wipe the rims with a dampened cloth and
seal the jars with thin layer of melted paraffin wax. Let the jelly stand
until paraffin wax has hardened, check for complete seal, if necessary, add
another layer of paraffin.

(contributed by Susan Doyle)