Recipe - White Wine Herb Jelly

2 cup Dry white wine or 500ml
3 cup Sugar or 750ml
1 pack Liquid fruit pectin
12 Sprigs fresh herbs; cut
jarlength to prevent
floating

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 jarlength sprigs of fresh herbs into each warm,
sterilized jar. Pour jelly quickly into jars filling up to 0.5 cm. (
1/4inch) from rim.

Seal while hot with sterilized 2piece 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 EATLF Digest by kitpath@earthlink.net on Dec 17, 1998, converted
by MM_Buster v2.0l.