Mexican Sangria Jelly - cooking recipe

Ingredients

3 1/2 cups Burgundy wine
1/2 cup orange juice
6 tablespoons lemon juice
2 (3 ounce) packages liquid pectin
6 1/2 cups sugar
1/4 cup Cointreau liqueur or 1/4 cup triple sec

Preparation

Prepare jars per safe canning practices.
Heat the wine, orange and lemon juice in a pan.
Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
Bring the mix to a boil and add the Cointreau and pectin.
Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
Add the jelly to the prepared canning jars.
Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.