WINE JELLY

SUGAR	5 1/4 CUPS  (36 3/4 OZ. WEIGHT)
PACIFIC PECTIN MIX	1/3 CUP (2 OZ. WEIGHT)
WINE (WHITE, RED, ROSE OR CHAMPAGNE)	3 1/8 CUPS (ONE 750 ML BOTTLE)
WATER	7 FL. OZ.

PROCEDURE:

1. ADD PECTIN MIX SLOWLY TO WATER IN LARGE SAUCEPAN.

2. STIR AND HEAT TO BOILING. HEAT SLOWLY ONE MINUTE.

3. ADD WINE WHILE STIRRING. CONTINUE STIRRING AND ADD SUGAR SLOWLY.

4. HEAT TO NEAR BOILING. (BOILING POINT IS 185 DEGREES FAHRENHEIT BECAUSE OF THE ALCOHOL)

5. STIR AT LOW HEAT FOR 3 MINUTES. SUGAR SHOULD BE DISSOLVED COMPLETELY.

6. REMOVE FROM HEAT. LET STAND 30 SECONDS. SKIM AND POUR INTO JARS.

   NOTE: FOR LESS ALCOHOL IN THE JELLY, BOIL SLOWLY FOR 6 MINUTES (200-206 DEGREES FAHRENHEIT)

   PARAMETERS:

   SOLUBLE SOILDS - 55-58 DEGREES BRIX

   pH -  2.80

   PAN SIZE - 5 QUARTS

   YIELD - APPROX. 6 1/2 CUPS