| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams |
20 |
Servings |
INGREDIENTS
| 2 |
c |
Wine |
| 3 |
c |
Sugar |
| 3 |
oz |
Liquid pectin (1 pouch) |
INSTRUCTIONS
I (the Frugal Gourmet Cooks With Wine) use a flavorful wine. You can use
port or sherry for a sweeter jelly, but I prefer a Zinfancel, Gamay
Beaujolais, or perhaps a Chardonnay. A Fume Blanc is nice as well. Stir the
sugar into the wine and warm, in a stainless steel pan, until the sugar is
dissolved. Do not overheat. It must not quite come to the simmer. Remove
from the heat and stir in the pectin, being very careful to dissolve the
pectin completely in the wine and sugar mixture. Pour into small jars. I
use 8-ounce jelly jars. Keep refrigerated. It will keep about 2 months.
Makes about 4 cups.
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