Chablis Jelly - cooking recipe

Ingredients

3 1/2 c. Chablis
1/2 c. lemon juice
4 1/2 c. sugar
1 pkg. pectin

Preparation

Combine wine, lemon juice and pectin in a large saucepan. Bring to a boil over medium heat, stirring constantly.
Add sugar; return to a full rolling boil.
Boil hard for 1 minute.
Ladle into hot sterilized jars and seal (1/2 pints are the best).
Makes five 1/2 pints.