White Zinfandel Jelly Recipes

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Steps:

• Bring boiling water canner, half-full with water, to simmer.
• Wash jars and screw bands in hot soapy water, rinse with warm water.
• Pour boiling water over the flat lids in saucepan off the heat.
• Let sand in hot water until ready to use.
• Measure the wine into a 6 or 8 quart saucepan.
• Stir pectin into wine in the saucepan.
• Add butter (if desired) to reduce foaming.
• Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
• Stir in all sugar quickly.
• Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8" of rim.
• Wipe jar rims and threads.
• Screw bands tightly.
• Place jars on elevated rack in canner.
• Water must cover jars by 1 to 2 inches, add boiling water if needed.
• Cover, bring to a gentle boil and process for 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.

Steps:

• Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Boil wine and sugar for 5 minutes until all the sugar is melted. Remove from heat, and add the entire pouch (3 ounces) of pectin. Stir and pour into sterilized jars and seal. Process in water-bath canner for 5 minutes. Cover and let cool overnight. This recipe yields ??