Rosé Jelly

Wash and sterilize the jars and lids before pouring the jelly mixture into them. Do this by either running them through your dishwasher with the sanitize setting or sterilizing them in a pot. Put the clean glasses in a large pot of cold water (submerging the jars) and bring to a gentle boil; simmer for 15 minutes. Turn off the heat and cover pan; leave the glasses covered in pan until you are ready to pour the jelly mixture into them. (The jars need to stay warm when you fill them.) 

In a large heavy-bottom saucepan, combine the rosé, lemon juice, and pectin over medium-high heat; bring to a gentle boil, whisking frequently. When the pectin dissolves, slowly stir in the sugar; simmer for 15 minutes, whisking constantly. 

Carefully remove the jars with tongs and pat them dry. Pour the jelly mixture into the jars, filling each ¾ of the way. Remove any air bubbles by quickly stirring the liquid with a spoon. Clean the edges and cover with lids. 

Place the jars back in the hot water, submerging them. Bring to a simmer; simmer for 10 minutes. Remove the jars from the water and let cool to room temperature (you should hear a pop when the jars seal correctly; if a few jars don't seal, use those first and refrigerate). Refrigerate jars overnight. Enjoy immediately or store in a cool place.