| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Canning | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | White grape juice |
| 1/2 | c | Water |
| 3 1/2 | c | Sugar |
| 3 | tb | Fresh thyme leaves; crushed |
| 8 | dr | Red food coloring |
| 1 | pk | Liquid pectin (3-oz) |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:15 Combine grape juice, water, sugar, crushed thyme leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. Yield: 4 half pints. Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997
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