Kathleen Harman’s Honeyed Grape Chocolate Jelly entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honeyed Grape Chocolate Jelly
Yields 12
  1. 1 1/3 cup Aunt Sue’s® Raw-Wild Natural Honey
  2. 1 1/4 cup unsweetened grape juice
  3. 3 tablespoons powdered pectin
  4. 1 teaspoon lemon juice
  5. 2 ounces good-quality chopped dark chocolate
  1. Place grape juice in large saucepan. Add powdered pectin and lemon juice and stir until dissolved. Bring to a boil for one minute.
  2. Add Aunt Sue’s Raw-Wild Natural Honey and bring to a full boil – a boil that cannot be stirred down. Cook for 1 minute, stirring constantly.
  3. Remove from the heat and stir in chocolate until melted. Place in container of choice and allow to cool and jell if serving immediately.
  4. If canning, carefully ladle hot mixture into hot sterilized half-pint jar, leaving 1/4-inch headspace. Remove air bubbles, wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes.
  1. Please refrigerate any containers that have been opened or uncanned jelly.
Sue Bee Honey http://www.suebee.com/