Orange Chablis Jelly

Nutrition Facts
Serving Size 1 1/2 pints 297g

Recipe makes 4 1/2 pints)

Ingredients
3 cups sugar
1 1/2 cups chablis (dry, white wine)
2 tablespoons fresh lemon juice (yes, it does require squeezing lemons!)
1/4 teaspoon orange rind, grated
1/2 cup fresh orange juice (more squeezing!)

1 (3 ounce) package liquid pectin (Sure-Jell)

Directions
1 combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2 Bring this to a boil, stirring constantly.
3 Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4 Remove from heat and if there is a foam, skim it off with a metal spoon.
5 Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6 Wipt the jar rims and seal with metal lids and bands.
7 Process in a boiling water bath for 5 minutes.
8 Remove and cool.