Lunetta Prosecco Strawberry Jelly Glazed Donuts
Ingredients
For Donuts:
Fresh Bakery Glazed Donuts
Fresh Bakery Glazed Donut Holes
For Lunetta Prosecco Strawberry Jelly:
2 cups LUNETTA PROSECCO
4 cups granulated sugar
3 cups strawberries, chopped
2 tablespoons fresh lemon juice
1 (3 oz) pouch liquid pectin
Instructions
1. In a 4-quart saucepan over medium heat, combine LUNETTA Prosecco, 2 cups
sugar, and strawberries. Cook 5 minutes, mashing strawberries with the back of a
rubber spatula, until strawberries have softened. Strain through a fine mesh strainer.
2. Return strawberry puree to saucepan, and add 2 cups sugar. Cook 2 minutes, over
medium heat then add lemon juice and liquid pectin. Boil for 2 minutes. Pour into 3
(8-10 oz) sterilized jelly jars with tight fitting lids. Let jelly sit for 2-4 hours before
refrigerating. Jelly can be refrigerated for up to 1 month.
3. To assemble: Cut donut hole to fit the center of a glazed donut. Dollop LUNETTA
Prosecco Strawberry Jelly on top of the donut holes and garnish with a strawberry slice.
Total time:
30 minutes
Prep.: 5 minutes
Yield: 3 (8-10 oz) jars of jelly
Level: Medium