| 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
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”