Spicy Red Wine Jelly Recipe

Pour red wine into a container with a tight-fitting lid. Add allspice berries and ancho chile peppers. Seal container and shake to combine. Let steep for 4 hours on the countertop away from sun.

Line a large mesh strainer with cheesecloth and strain chile wine into a saucepan. Add sugar and food colorings , then stir. Bring slowly to a simmer and cook, stirring constantly, until all of the sugar has dissolved and wine is clear, about 5 minutes.

Remove from heat and stir in pectin. Skim off the foam and pour into sterilized jars leaving 1/2-inch head-space. Seal and process in the canner according to manufacturer's directions.

Yield: about 4 half-pints