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
2

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