| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 3 | c | Sugar |
| 2 | c | Any flavor or brand wine (the variety is endless here) |
| 1 | 3-oz foil pouch liquid fruit pectin (or 1/2 of a six oz pouch.) |
INSTRUCTIONS
Measure sugar and wine in the top of a double boiler. Mix well . Place over, but do not touch, rapidly boiling water. Stir 3-4 minutes until sugar is disolved. Remove from heat. Add fruit pectin and mix well. Skim off foam. Place a metal spoon in a hot, sterilized wine glass. This keeps wine glass from breaking. Quickly pour in hot jelly mixture into glass within 1/4 inch from top. Remove spoon,completely cover with melted parafin to seal. Repeat with 4-5 more glasses. Posted to Bakery-Shoppe Digest V1 #239 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 14, 1997
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