Mexican Sangria Jelly Recipes

MEXICAN SANGRIA JELLY

Steps:

• Prepare jars per safe canning practices.
• Heat the wine, orange and lemon juice in a pan.
• Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
• Bring the mix to a boil and add the Cointreau and pectin.
• Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
• Add the jelly to the prepared canning jars.
• Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.

WHITE ZINFANDEL JELLY

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.