Rosé Wine Jelly
The smell of the cinnamon and cloves immersed in a fabulous rosé wine is utterly intoxicating as it gently simmers on the stove. The color is as lovely and delicate as the flavor. Perfect on a spice muffin, toasted crumpet or of course, a warm biscuit!
Equipment
- Large kettle or stockpot
- 4 to 5 half-pint jars
- Ladle and funnel
Ingredients
- 2 cups rosé wine
- 3 cups sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 6 ounces liquid pectin
Instructions
- In a heavy pan or kettle, stir together the wine along with the sugar, cinnamon and cloves. Place over low heat and cook stirring occasionally until the sugar is completely dissolved, about 15 to 20 minutes.
- Add the liquid pectin, stirring until well blended into the wine and sugar. Raise the heat to medium-low and continue cooking for one minute.
- Ladle the jelly into sterilized jars and process in a water bath* or refrigerate.
Notes
*You can process the jars of jelly in a water bath using the manufacturer's instructions or refrigerate.