Chablis Jelly

I have some foodie friends who also are known to enjoy a glass of wine now and then.  I knew, during canning season, that I would need a special recipe to make them happy.  In studying the Ball Blue Book Guide to Preserving, I found my recipe.

Chablis Jelly

3 1/2 cups Chablis
1/2 cup lemon juice
1 package powdered pectin
4 1/2 cups sugar

Combine wine and lemon juice in large saucepan; stir in powdered pectin.
Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary. Ladle hot jelly into jars, leaving 1/4 inch head space. Adjust two-piece caps.  Process 10 minutes in a boiling water canner.