Cranberry-Wine Jelly - cooking recipe

Ingredients

7 c. sugar
3 c. cranberry juice
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 c. Port wine
2 (3 oz.) pkg. liquid fruit pectin

Preparation

Combine first 4 ingredients in Dutch oven; bring to boil, stirring to dissolve sugar.
Boil 1 minute, stirring frequently. Remove from heat; stir in wine and pectin.
Skim off foam with metal spoon.
Quickly pour into sterilized jars, leaving 1/2-inch headspace.
Cover at once with 1/8-inch layer of paraffin.
Cover with lids.
Yields 7 cups.