Ingredients
3 1/2 cups chablis
1/2 cup lemon juice
1 (1 3/4 ounce) package dry pectin
4 1/2 cups sugar
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
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Combine wine and lemon juice in a large saucepot; 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 hot jars, leaving, 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 5 half-pints.