Wine jelly is one of my favourite sauces to serve with a good mature cheese like Pecorino. It is also very nice to serve with roasted or grilled poultry or pork meat. I make wine jellies of many kinds, this is one of my favourites. Vernaccia is a white wine from the San Gimignano region in Tuscany and this jelly has a lot of flavour and the taste of the Vernaccia is exquisite. —Maria Teresa Jorge
Wash and sterilize the jam jars and lids for 5 minutes in boiling water. Remove and drain upside down on a clean kitchen towel.
In a pan (not aluminium), mix the Vernaccia wine with the lemon juice and the pectin (used in food as a gelling agent particularly in jams and jellies). Whisk to dissolve and bring to a boil.
Add the sugar and bring back to a boil. Count 2 minutes after boiling point is reached and remove from the heat. If any foam forms remove it before putting jelly in the jars. The jelly will still be liquid at this point but after it cools it jellifies due to the pectin.
While the jelly is still boiling hot, fill the jars leaving 1/2 inch below the rim. Screw the lid, invert the jar for 15 minutes. Re-invert jar so it is straight, clean the outside surface and allow to cool. Put a label and store in a dark cool place.
Note: If using different wines, adjust the sugar to the sweetness of the wine you are cooking.