2 cups red wine

3 cups sugar

2 cinnamon sticks

6 whole cloves

6 all-spice berries

1 3-inch strip orange peel, fresh

1 85ml pouch CERTO liquid fruit pectin

Combine wine and sugar in a large sauce pan. Tie cinnamon sticks, cloves, all-spice and orange peel in a spice bag. Add to wine mixture. Place over high heat and stir until mixture comes to a full boil. Continue to boil for 1 minute, stirring constantly. Remove from heat. Remove spice bag. Stir in CERTO liquid. Skim off foam. Pour quickly into warm, sterilized jars. Fill up to  1/4  inch from rim. Seal while hot using 2 piece lids.

Do not double as it doesn't gel as well.

Serve with: crackers and cream cheese OR

salmon or boneless chicken breasts - fry meat, add 2-3 tbsp. jelly to hot pan.

Cheryl Wheeler

Red wine jelly