| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams, And, Jellies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dry white wine |
| 3 |
c |
Sugar |
| 2 |
tb |
Tarragon vinegar |
| 2 |
ts |
Dried tarragon; or 19 oz can rinsed |
| 2 |
tb |
Fresh tarragon |
| 1 |
|
Pouch liquid certo |
INSTRUCTIONS
Combine wine, sugar, and vinegar in a large saucepan. Add tarragon leaves
to wine mixture. Place over high heat. Bring to a full rolling boil and
boil hard 1 min., stirring constantly. Remove from heat and stir in liquid
pectin. Pour through a fine seive to remove tattagon leaves. Pour into
sterilized bottles and seal. Makes 4 cups.
Source-Certo booklet
Recipe by: Certo
Posted to MC-Recipe Digest V1 #857 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Oct 21, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”