When you love canning and wine but don’t know how to combine the two…Bernardin saves the day! Try our inferno wine jelly recipe! Share your creations with us! #canningcreations #NationalWineDay
1/2 cup (125 ml) finely minced sweet red pepper, 1 small seeded 2 tbsp (30 ml) finely minced jalapeño pepper, 2 medium seeded 3 dried hot chili peppers, halved lengthwise 1 -1/2 cups (375 ml) sweet white wine (#3-4) or Sauternes 3- 1/2 cups (875 ml) granulated sugar 3 tbsp (45 ml) lemon juice 1 pouch (85 ml) BERNARDIN® Liquid Pectin * Place 7 clean 125 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C).