Hot Wine Jelly
Yield
60 servingsPrep
3 hrsCook
20 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
hot chili peppers
crushed dried |
|
| 2 | cups |
red wine
sweet |
*
|
| 3 | cups |
sugar
|
|
| 1 | teaspoon |
food coloring
yellow |
*
|
| ¾ | teaspoon |
food coloring
red |
*
|
| 6 | ounces |
liquid pectin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
hot chili peppers
crushed dried |
|
| 473 | ml |
red wine
sweet |
*
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | ml |
food coloring
yellow |
*
|
| 3.8 | ml |
food coloring
red |
*
|
| 173.4 | ml/g |
liquid pectin
|
* |
Directions
Stir peppers into wine.
Cover and let stand at least 3 hours.
While peppers are marinating, prepare jars (see note).
String wine into 3-quart saucepan; stir in sugar and food colors.
Heat over low heat, stirring constantly, until sugar is dissolved, about 5 minutes.
Remove from heat.
Immedately stir in pectin; skim off foam. Fill jars and seal with paraffin. Serve as an accompaniment to meat. NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom. Cover with hot (not boiling) water and heat to boiling. Boil gently 15 minutes; keep jars in hot water until ready to use. When ready to fill, remove jars from water and drain.
