Description
Love gourmet wine jelly but hate the price? This jelly will rival specialty preserves. Use your favourite dark red wine and enjoy.
Scale
Ingredients
- 1 cup apple pectin
- 1 1/2 cups Baco Noir (or similar dark red wine)
- 1 1/2 tbsp lemon juice
- 1 tsp cracked black pepper
- 2 tsp dried thyme or 6 stems of fresh thyme
- 2 1/4 cups sugar
Instructions
- Sterilize jars and warm lids. (Full instructions are included in the book, click here for a details provided by Bernardin.)
- In a wide, deep, non-reactive pot with a thick bottom, combine apple pectin, wine and lemon juice.
- Put the pepper and thyme into a jelly bag and immerse it in the pot, then bring the liquid to a boil, skimming off foam that rises to the surface. Reduce heat to low, cover and simmer for 10 minutes.
- Skim the mixture again, then remove the seasonings and add the sugar, stirring well until the sugar dissolves completely.
- Turn the heat up and bring the mixture to a full, rolling boil that cannot be stirred down, stirring frequently and skimming foam if necessary, until it reaches the setting point. (To be 100% accurate, use a candy thermometer and cook until the jelly reaches 220°F.)
- Ladle into sterilized jars, leaving 1/4 inch of headspace. Seal with warm lids and process for 10 minutes at a rolling boil.
- Remove the canner lid, turn off the heat, and allow the jars to sit in the hot water for another 5 minutes to cool down.
Notes
Wine jellies tend to become foamy and expand to as much as three times their original volume while boiling, so be sure to use a big enough pot.
For White Wine Jelly: substitute Riesling or a similar light white wine for the red. Replace the 2 teaspoons dried thyme with 1 teaspoon each of dried lavender, rosemary and oregano.
This recipe is excerpted with permission from We Sure Can: How Jams and Pickles are Reviving the Lure and Lore of Local Food by Sarah B. Hood. Published by Arsenal Pulp Press © 2011.