I think I might be addicted to canning... I have stocked up on mason jars, lids, and screw bands... I have a stockpile of goodies going.. and now I made more..
Today I made another batch of papaya mango jam and canned them into 8oz jars (7 jars) ~ I also made strawberry wine jelly (7 jars)
Strawberry Wine Jelly:
Makes around 6-8~ 4oz jars
What you need:
1 cup sliced hulled strawberries
2 1/2 cups Chardonnay (get the cheap stuff it doesnt matter)
3 1/2 cups granulated sugar
1 pouch liquid pectin
What you do:
~ Prepare your jars for canning according to your brand's instructions.
~ Combine the berries and wine in the stainless bowl. Use the potato masher to crush the berries well.
~ Line the strainer with dampened cheesecloth – several layers – and set over a clean bowl. Pour the crushed berry – wine mixture into the strainer and let sit for one hour.
~ This should get you around 2 1/2 cups of infused wine.. if not add a little water or apple juice, if a little more dont worry
~ Transfer the wine to the large saucepan.
~ Stir in the sugar and bring to a full rolling boil over high heat.
~ When the boil cannot be stirred down, stir in the pectin.
~ Boil another 2 minutes, stirring constantly.
~ Remove from heat and skim.
~ Ladle into hot jars, leaving ¼" headspace. Lid and band the jars, screwing the bands on to fingertip tightness.
~ Process 10 minutes in the boiling water canner.
~ Wait 5 minutes, then remove from canner. Cool and store.