Better served with a strong cheddar as an appetizer or even alongside your roast turkey.
3 1/4 cups cabernet
3 1/4 cups sugar
3 oz (85 ml pkg) liquid pectin
3 tbsps lemon juice
1-4 cloves, optional
Tie your cloves (doesn't this 1 clove look lonely!) in a piece of cheese cloth or a coffee filter. Combine wine, lemon juice, pectin and clove pouch in a large pot and bring to a boil. Once boiling remove the clove pouch and whisk in the sugar. Bring back up to a rapid boil for 2-3 minutes or until thermometer reads 220 F which may take a little longer.
Remove from heat and skim off any foam. Pour into sterilized jars. Wipe rims clean and seal.
Process in a hot water bath for 10 minutes. Check seals after 24 hours. If not sealed store in refrigerator.
Makes 10-125ml (4 oz) jars.
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