Recipe: Champagne and wine jelly

Here you go. Happy canning!

* Exported from MasterCook *

Pink-Champagne Jelly

Recipe By : Canning by Sue and Bill Deeming
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Gift Ideas

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups pink champagne
3 drops angostura bitters
3 1/2 cups sugar
1 pouch ( 3oz) liquid pectin

Wash three 1/2 pint jars in soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. In a 4-qt. pot, combine champagne, bitters and sugar. Stir to dissolve sugar. Bring to a boil over high heat. Stir in pectin. Continue to cook and stir until jelly comes to rolling boil that can not be stirred down. Stirring constantly, boil 1 min. Remove from heat. Use a metal spoon to skim off foam. Ladle hot jelly into 1 hot jar at a time, leaving 1/4" headspace. Wipe rim with a damp cloth. Attach lid. Fill and close remaining jars. Invert jars 5-10 seconds, then stand upright to cool. Or seal with paraffin. Makes three 1/2-pts.

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* Exported from MasterCook *

Tarragon-Chablis Jelly

Recipe By : Canning by Sue and Bill Deeming
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Gift Ideas

Amount Measure Ingredient -- Preparation Method
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1/2 cup lightly packed fresh tarragon leaves or
1/4 c. dried leaf tarragon
3/4 cup white wine vinegar
2 cups Chablis
6 1/2 cups sugar
2 pouches (3oz) liquid pectin
1 drop yellow food coloring, if desired
1 drop orange food coloring, if desired

Wash six 1/2-pt. jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. In a large saucepan, combine tarragon leaves, vinegar and Chablis. Bring to a boil over high heat; remove from heat. Cover; let stand 1 hour. Strain herb-flavored liquid into a 6-qt. pot; discard leaves. Stir in sugar until dissolved. Bring to a boil over high heat. Stir in liquid pectin. Continue to cook and stir until jelly comes to a rolling boil. Stirring constantly, boil 1 min. Remove from heat; stir in food colorong. Use a metal spoon to skim off foam. Ladle hot jelly into 1 hot jar at a time, leaving 1/4" headspace. Wipe rim with a damp cloth. Attach lid. Fill and close remaining jars. Invert jars 5-10 seconds, then stand them upright to cool. Or seal with paraffin. Makes six 1/2-pts.
Variations:
Thyme-Chablis Jelly: Substitute fresh or dried thyme for tarragon.
Marjoram-Chablis Jelly: Substitute fresh or dried marjoram for tarragon

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* Exported from MasterCook *

Cranberry-Claret Jelly

Recipe By : Canning by Sue and Bill Deeming
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Gift Ideas

Amount Measure Ingredient -- Preparation Method
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3 cups cranberry juice
1 cup claret or other red wine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (1-3/4oz)pkg dry pectin
5 cups sugar

Was six 1/2-pt. jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. In a 6-qt. pot, combine juice, wine, cinnamon, cloves and dry pectin. Stir until pectin dissolves. Stirring constantly, bring to a boil over med-high heat. Add sugar all at once. Continue to cook and stir until jelly comes to a rolling boil that can not be stirred down. Stirring constantly, boil 1 min. Remove from heat. Using a metal spoon, skim foam. Ladle hot jelly into 1 hot jar at a time, leaving 1/4" headspace. Wipe rim with a damp cloth. Attach lid. Fill and close remaining jars. Invert jars 5-10 seconds, then turn upright to cool. Or seal with paraffin. Makes six 1/2 pts.

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