For wine jelly that WILL NOT be put through a hot water bath:

Cup of Yum
1. Determine the number of jars/lids you will need (number will depend on the size of your jars) and wash them in hot, soapy water or run them through the dishwasher. (The recipe makes 42 ounces of jelly.)
2. Combine wine, lemon juice, and pectin in a large saucepot and bring to a boil over medium-high heat, stirring frequently.
3. Add the sugar and butter. Stir until dissolved.
4. Bring the mixture to a full rolling boil (a boil that cannot be stirred down). Boil for 1 minute, stirring frequently.
5. Remove from the heat. Skim any foam off the top with a spoon.
6. Ladle into clean jars, leaving ½-inch headspace.
7. Tighten the lids and allow the jars to sit at room temperature until completely cooled and the jelly is set.
8. Refrigerate or freeze until ready to use. Keep refrigerated or frozen when not in use.

For wine jelly that WILL be put through a hot water bath:

1. Determine the number of jars and 2-piece lids you will need (the number will depend on the size of your jars) and sterilize them by submerging the jars in boiling water for 10 minutes. (The recipe makes 42 ounces of jelly.)
2. Combine wine, lemon juice, and pectin in a large saucepot and bring to a boil over medium-high heat, stirring frequently.
3. Add the sugar and butter. Stir until dissolved.
4. Bring the mixture to a full rolling boil (a boil that cannot be stirred down). Boil for 1 minute, stirring frequently.
5. Remove from the heat. Skim any foam off the top with a spoon.
6. Ladle the hot jelly into hot, sterilized jars, leaving ½-inch headspace.
7. Tighten the 2 piece lids. Process for 5 minutes in a boiling water bath.