Categories: conserves, jams, jelly, preserves
Ingredients
- 2 cups dry red wine (cabernet, sauvignon, shiraz or red Zinfandel)
- 1 1 3/4 oz. pkg. regular powdered fruit pectin
- 3 1/2 cups honey
- 1/4 tsp. butter, margarine or cooking oil
Directions
- In a 4 or 5 quarts Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full boil. Add honey all at once. Return to boiling. Add butter, boil 2 minutes, stirring constantly. Remove form heat. Quickly skim off foam with metal spoon.
- Ladle into decorative jars or short tumblers. Cover with plastic wrap, cool completely. Store in refrigerator up to 3 weeks.
- Or seal with hot lids and rings, and process in boiling water canner for 5 minutes.