wine jam/jelly

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mendozer

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i've got about 2 gallons of extra juice from my cabernet franc, merlot, sangiovese, viognier, and muscat load. i'll be drinking some, but I'd like to make some jelly as well. Anyone have a good recipe or at least guidelines for juice to pectin ratio? I won't be adding sugar as it's really sweet already, about 24-25 brix
 

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