Store this jelly in the refrigerator up to three weeks. Use on toast or crackers.
- Yields: 5-1/2 cups (about 6 half-pint jars)
- Start to Finish: 1 hr
- In a 4- or 5-quart Dutch oven combine wine and pectin. Cook and stir over high heat until mixture comes to a full rolling boil. Add honey all at once. Return to boiling. Add butter; boil 2 minutes, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Ladle into decorative jars or short tumblers. Cover with plastic wrap; cool completely. Store in refrigerator up to 3 weeks. Makes about 5-1/2 cups (about 6 half-pint jars).
To can jelly for longer keeping, follow cooking directions above. Ladle hot jelly at once into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims. Adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
- Per serving:
- 47 kcal cal.,
- 2 mg sodium,
- 12 g carb.,
- 11 g sugar
- Percent Daily Values are based on a 2,000 calorie diet