| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Toronto | Preserves | 1 | servings |
INGREDIENTS
| 2 | c | Dry white wine or 500-ml |
| 3 | c | Sugar or 750-ml |
| 1 | pk | Liquid fruit pectin |
| 12 | Sprigs fresh herbs; cut jar-length to prevent floating |
INSTRUCTIONS
Use more fresh herbs for a stronger flavoured jelly. Combine wine and sugar in a large saucepan and mix well. Place saucepan over high heat and bring to a full rolling boil, stirring constantly. Immediately stir in liquid fruit pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Insert jar-length sprigs of fresh herbs into each warm, sterilized jar. Pour jelly quickly into jars filling up to 0.5 cm. ( 1/4-inch) from rim. Seal while hot with sterilized 2-piece lids with new centres. Makes 1 L (4 cups). TIPS: Because there is no fruit to clean or mash or juice to prepare, wine jellies are exceptionally easy to make. Simply measure and heat the wine and sugar, then stir in pectin as directed in each recipe. These jellies are ideal spooned on to cheese and cracker canapes or as a condiment to serve with meat and poultry. For best results, use sturdy herbs such as rosemary, tarragon, thyme or savoury. They retain their shape when placed in the hot jelly. Be sure to cut the herb sprigs to the length of the jar. This helps to keep them suspended in the jelly as it sets. Recipe Source: Certo Fruit Pectin. Reference: "Homemade wine jellies make great gifts," Toronto Sun. See also http://www.canoe.ca/CNEWSLife/981109_wine.html Canoe. 1998. Mail from kitpath@earthlink.net Recipe by: Nestle: Fruit Pectin Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 17, 1998, converted by MM_Buster v2.0l.
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