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4 c. sugar
1 box Sure-Jell
3/4 c. water
3 c. wine

Use champagne, pink champagne, rose wine or Sangria or any wine with 10-14% alcohol.

To make jelly, measure sugar and set aside. Mix fruit pectin (Sure-Jell) and water in a 6 or 8 quart saucepot. Bring to full rolling boil over high heat and boil 1 minute, stirring constantly.

Reduce heat to medium and immediately add wine and all sugar. Cook until all sugar is dissolved, 4-6 minutes. Remove from heat and remove foam with spoon.

Ladle quickly into hot, sterilized jars. Fill to 1/8 inch of top. Wipe jar rims and threads. Seal with bands and lids. Invert jars for 5 minutes, then turn upright. Yield about 6 (8 oz.) jars. Good with crackers and cream cheese at Christmas.

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