Title: Hot Wine Jelly
Categories: Preserve Spicy
Yield: 60 Servings
| 1 | tb | Crushed Dried Hot Peppers |
| 2 | c | Sweet Red Wine |
| 3 | c | Sugar |
| 1 | ts | Yellow Food Color |
| 3/4 | ts | Red Food Color |
| 6 | oz | Liquid Pectin |
Stir peppers into wine. Cover and let stand at least 3 hours. While peppers
are marinating, prepare jars (see note).
String wine into 3-quart saucepan; stir in sugar and food colors. Heat over
low heat, stirring constantly, until sugar is dissolved, about 5 minutes.
Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and
seal with paraffin. Serve as an accompaniment to meat.
NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom.
Cover with hot (not boiling) water and heat to boiling. Boil gently 15
minutes; keep jars in hot water until ready to use. When ready to fill,
remove jars from water and drain.