Holiday Merlot Jelly
Dress up any holiday charcuterie board or cheese and cracker platter with this sophisticated jelly. Or, just serve it with a spoon and go to town!
- 2 cups Merlot Wine
- 2/ 3/4 cups White Sugar
- 2 pouches Liquid Pectin
- pinch cayenne pepper
- 1 cinnamon stick
- ½ tsp whole cloves
- 1 tsp whole allspice
Prepare canner, jars and lids.
In large pot mix wine with spices and let sit 15 minutes or longer. Add sugar bringing to a full rolling boil over high heat, stirring constantly.
Strain or remove spices.
Stir in pectin. Return to a boil and cook for exactly 1 minute.
Remove from heat and skim off any foam.
Pour into hot, clean jars leaving 1/4 inch headspace. Remove air bubbles and wipe rims clean. Affix lids and bands.
Process for 20 minutes (adjusted for Calgary altitude)
Let stand, undisturbed, for 24 hours so jelly will set.