Mexican Sangria Jelly

Ingredients:
- 3 1/2 cups Burgundy wine
- 1/2 cup orange juice
- 6 tablespoons lemon juice
- 2 (3 ounce) packages liquid pectin
- 6 1/2 cups sugar
- 1/4 cup Cointreau liqueur or 1/4 cup triple sec

Directions:
- Prepare jars per safe canning practices.
- Heat the wine, orange and lemon juice in a pan.
- Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness.
- Bring the mix to a boil and add the Cointreau and pectin.
- Stir the mixture constantly, boiling for 1 minute before removing it from the heat.
- Add the jelly to the prepared canning jars.
- Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly.