Sauvignon blanc wine jelly
an award winning entry at the 2009 Wisconsin State Fair
recipe courtesy of Diane Bergschneider
- 6 standard 8 ounce Ball Jelly Jars
- 1 bottle Schug Sauvignon Blanc
- ½ cup lemon juice
- 4½ cups sugar
- 2 pouches liquid pectin
Bring boiling-water canner, half full with water to a simmer.
Wash jars and screw bands in dishwasher. Keep lids and bands in saucepan of boiling water.
Pour wine into an 8-quart saucepot and stir in liquid pectin using a wooden spoon. Add lemon juice and bring mixture to a full rolling boil on high heat, stirring constantly.
Stir in sugar and return to a full rolling boil and boil exactly one minute stirring constantly.
Remove from heat and skim off any foam.
Ladle quickly into prepared jars, filling to within an eighth of an inch of the tops. Wipe jar rims and threads. Cover with two-piece lids Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Cover and bring water to a gentle boil. Process jelly for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool check seals by pressing middle of lid with finger.
Let stand at room temperature 24 hours to complete setting
Makes about 6, 8 ounce jars