| previous | next |
Title: Wine Jelly Sans Gelatin
Categories: Insert Jam
Yield: 1 Servings
| 1 3/4 | c | Wine |
| 3 | c | Sugar (vegans, try succanat ) |
| 3 | oz | Liquid pectin |
Prepare 4 half-pint canning jars or jelly glasses. (Wash, and leave in hot water. Wash lids if necessary, and place in boiling water. Leave in hot water until ready.)
Mix wind and sugar in top of a double boiler. Place over boiling water; stir
until sugar is completely dissolved (circa 5 minutes). Remove from heat, but leave mix over hot water. Stir in pactin all at once. If foam forms, skim off with a metal spoon.
Leave the jelly to set one minutes, skim off the foam. Pour jelly quickly into hot jars, filling to 1/8" of the top. Carefully wipe off rim of jar. Put lid on each jar as it is filled, screwing ring tightly.
[At this point, Sunset says to let cool. I'd process in a water bath for 5 minutes. In a bath (a stockpot or huge saucepan), set up a small rack and fill with enough water to cover the filled jars, with about an inch of water. Hint: if you boil your jars to sterilize them, use the water bath for both purposes. Hint2: Pressure cookers make good water baths for small runs. ]
[Still on water bath: Put jars into boiling water, and start timer when water gets batck to boiling. Hold for 5 minutes, then pull out.]
(if you stay with the Sunset approach, invert the jars to finish sterilizing the lids. You'll avoid any mold.)
Place jars on a towel *away from drafts* and let cool. Should keep almost forever until opened.
[Note: Jelly recipes leave little room for variation. Do not double, and don't play with the proportions of sugar/wine. Lastly, find the right pectin. It matters. I have several pints of cranapple syrup that were supposed to be jelly to remind me of these facts... -)]
Posted by Peter_Brooks FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80a
previous next