Sangria Jelly

This jelly is just like sangria! Try serving it as an appetizer with crackers and cheese.

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  • Serving Size: 1 tablespoon
  • Makes: 8 half-pint jars
  • Prep: 45 mins
  • Process: 5 mins

Sangria Jelly

Directions

  1. Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. Remove 1 tsp. zest and squeeze 1/4 cup juice from limes. In a 5- or 6-quart heavy pot combine the zests, juices, and wine. Stir in sugar. Bring to a full rolling boil, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Sir in brandy.
  2. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Sangria Jelly)

  • Per serving:
  • 42 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 0 g pro.
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