Shiraz Wine Jelly - cooking recipe

Ingredients

3 cups shiraz wine
2 large lemons, zest of
9 ounces liquid pectin
2 lbs sugar

Preparation

In a heavy pot mix the wine with the lemon juice and pectin. Bring to a boil, whisking all the time.
Add the sugar and stir until the mixture has dissolved completely.
Increase the heat and bring to a full rolling boil, skimming off any foam.
Boil for 2 minutes and the test for set. If jelly has not set, return mixture to a full boil and cook for another minute and test again.
When the jelly has reached the setting point, ladle into small jot sterilized jars, seal and label.