Sangria Jam

Makes 4 8 ounce containers • From the kitchen of Dora Grimm

Ingredients

1/2 bottle liquid fruit pectin (Certo)
1 1/2 cups red Burgundy (dry)
1 tablespoon grated orange rind
1 teaspoon grated lime rind
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons Cointreau or Grand Marnier (orange flavored)
3 cups sugar

Directions

1. Combine all ingredients except fruit pectin in the top of a double boiler.

2. Stir over boiling water for 3 to 4 minutes or until all of the sugar is dissolved.

3. Remove from heat and add the fruit pectin. Stir for one minute.

This recipe makes enough jam to fill four 8 ounce wine glasses or other containers. Before filling the containers, warm them by rinsing them with very hot water then dry and fill to within 1/2 inch of the top. Seal with a thin layer of melted paraffin. Remove the remaining paraffin from heat and let cool a little. Then beat with an electric mixer or a whisk until foamy. Spoon foam over the thin layer of paraffin and sprinkle with colored sugar. Cool. This will keep on the pantry shelf (or a cool dark place) at least two months or indefinitely in the refrigerator.