Step 1: Ingredients, Tools & Utensils
2 cups wine (Blackberry in this case)
3 1/4 cups sugar
1 pouch liquid pectin.
The pectin can be found in many supermarkets around the canning supplies, but you may have to hunt around for it. There is dry pectin and liquid pectin. The liquid comes 2 pouches to a box. The recipe uses only one, but this jelly is so good, you'll want to make another batch.
You're going to need 2 big pots, 1 smaller pot, large tongs for lifting jars, something to stir the jelly as it's cooking, canning jars with lids & bands. I used 4 jars, 1/2 pint (1 cup).
Some optional, but handy, tools are a canning rack, a large ladle, jar tongs, and a magnetic lid lifer. Unless you plan on doing a lot more canning, you can do without these.
Step 2: Getting Started
Measure out the wine and sugar. I like to cut top off of the pectin pack & put the pack in a glass or jar near the stove. This way, you can get the pectin quickly when it's needed.
Step 3: Let's Get Cooking!!
Step 4: Into the Jars
Let's say you're going to process them for room temperature storage. Place jars on a rack in same pot the jars were in. Get the water at 180 degrees, somewhat below boiling, use a thermometer if you have one. If you don't have a canning rack, you can use a small round cake rack or even a a folded dish towel in the bottom of the pot. Heat the jars in the water, uncovered, for 10 minutes. Lift jars from water and set on a towel until cool. The jelly will set as it cools. Press the center of lids to test seal; if lids stay down, jars are sealed.
Step 5: Enjoy!!
Step 6: Full Recipe
2 cups wine (your choice)
3 1/4 cups sugar
1 pouch (3 oz.) liquid pectin
Wash and rinse 4 half-pint canning jars and metal rings; drain. Sterilize 4 new lids according to manufacturer's directions.
In a 5 to 6 quart pan mix wine with sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a boil and cook for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle mixture into jars, leaving 1/4 inch headspace. Wipe rims clean. Put lids and bands on jars. Screw tightly, don't force. At this point, process the jellies for storage at room temperature or else let them cool.
To process the jellies, place jars on a rack in a canning or other deep kettle of water at 180 degrees on a thermometer. If needed, add hot water to cover jars 1 to 2 inches. Return water to 180 degrees; maintain temperature, uncovered, for 10 minutes. Lift jars from water (do not tip) and set on a towel. Let stand until cool. Press center of lids to test seal; if lids stay down, jars are sealed. Serve jelly or store sealed jars in a cool, dark place up to 2 years. Refrigerate unsealed or opened jars up to 3 months. Makes 4 half-pints.