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Title: Wine Jelly from Fermented Must
3½ c of juice from fermented must
½ c lemon juice
1 package of Sure Jell
4½ c granulated sugar
6 half-pint (or 3 pint) mason jars with lids and rings
1. Wash jars, lids and rings. Place jars in a boiling water bath and boil for ten minutes. Keep jars warm until filled with jelly.
2. Place must in a sieve and drain liquid into a container. You can also line the sieve with two layers of cheesecloth.
3. Measure 3½ cups of the liquid (wine) and place in a minimum of a 5-quart pan. Consider using a larger than 5-quart pan since the rapid boiling will cause the foam to almost overflow in a 5-quart pan.
4. Add the lemon juice and the box of Sure Jell.
5. Bring this mixture to a boil.
6. Slowly add the sugar while continuously stirring.
7. Bring the mixture to a full rolling boil and boil for 1 minute.
8. Remove from the heat and skim off foam.
9. Ladle into Mason jars to ½ inch of the top. Clean the rim of the jar with a damp cloth. Place on the jar lid and ring.
10. Place the jars into a water bath. Cover the jars with at least ½ inch of water and boil for five minutes. Remove the mason jars from the water and place on a cooling rack.
Note: Instead of processing the jars in a boiling water bath, you can fill the Mason jars, let them cool and place in the refrigerator.
Provided by Wine Trail Traveler.