2 cups White Zinfandel wine
1 cinnamon stick, broken into several pieces
1/2 teaspoon whole cloves
1/3 cup firmly packed basil leaves and tender stems
3 cups granulated sugar
3 tablespoons lemon juice
1 pouch liquid pectin
Combine part of wine with cinnamon sticks and clove in a medium saucepan. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove from heat and add basil leaves, stirring well to mix. Let mixture stand to steep at least 10 minutes. Strain out all solids, pressing firmly to extract seasoned wine. Pour into a heat safe 2 cup measure; add remaining wine, and more if needed, to equal 2 cups.
Transfer mixture to a heavy, large pan. Place pan over high heat; add sugar and lemon juice, and bring to a full rolling boil that cannot be stirred down. Add pectin quickly, continue stirring and heat again to full rolling boil. Boil hard for 1 minute. Remove from heat, stir and skim off foam quickly.
Pour jelly immediately into sterilized containers. Seal and process 5 minutes in hot water bath, according to jar manufacturer's instructions. Let cool out of drafts and do not disturb for 24 hours. Alternately, pour jelly into a heat-proof container and store in refrigerator.
Recipe makes 3 to 4 1/2-pint jars.
Serve with cheeses and meats as a condiment, or with breads. Jelly makes an excellent glaze to finish roasted poultry or pork.
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