Zutaten für White Zinfandel Jelly
- White Zinfandel Wine
- Fruit Pectin
- Butter
- 6 cups granulated sugar
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Zubereitung von White Zinfandel Jelly
- Combine the White Zinfandel, sugar, and lemon juice in a large saucepan over medium heat.
- Bring the mixture to a boil, stirring constantly to dissolve the sugar.
- Reduce the heat to low and simmer for 30-40 minutes, or until the jelly reaches setting point (220°F on a candy thermometer).
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove the jars from the water bath and let them cool completely. You should hear a 'pop' sound as the jars seal.
- Once cooled, check the seals to make sure they are airtight. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
644g
Fat
1g
Carbs
57g
