Wine Jelly~A Christmas Jelly
Submitted by: Barbiel
1/2 cup wine
1/2 cup fresh lemon juice
 1 2-ounce package dry pectin
4-1/2 cups white sugar
Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white. Makes 5 half-pint jars.

Apple-Pumpkin Butter
This spread would be great served with hot biscuits at a holiday brunch
Submitted by: Sugie
1 cup apples (peeled, cored and pureed)
1 15-ounce can pumpkin
 1 cup apple cider
1/2 cup dark brown sugar
Place all ingredients in a saucepan. Slowly bring to a boil. Reduce the heat and simmer, stirring frequently for 1 1/2 hours. Cool before serving. Store in the refrigerator. Makes 2 1/2 cups


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