Saturday, December 31, 2011

Wine Jelly

Today we are making Wine Jelly
Any type of wine can be used.
Red, White, Rose, Champagne
Wine jelly is great for cooking sauces
 and wonderful with cheese, crackers and wine,
or even with peanut butter.

3 1/2 cups wine
1/2 cup fresh lemon juice
1 package dry pectin
4 1/2 cup sugar 
1 pat of butter (about 1 teaspoon)
Paraffin Wax

  Combine wine, lemon juice, and pectin in a large saucepan.  Bring to a boil stirring frequently.  Add sugar, stirring constantly until dissolved.  Add pat of butter
Return to a rolling boil.  Once at a rolling boil, boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam off top, if necessary. Ladle jelly into hot sterilized wine glasses leaving about 1/2" from top.
Once the jelly has cooled and set pour about 1/8" paraffin
wax and let harden.  Pour another 1/8" to seal top.

Tie with a ribbon to make a great presentation.

Wine improves with age.  The older I get, the better I like it. ~ Anonymous

1 comment:

  1. This is absolutely adorable, how long does it stay good for?


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