Recipe: Wine Jelly and Tarragon Wine Jelly

WINE JELLY

6 cups sugar
4 cups wine
1 (6 oz.) bottle liquid pectin

In the top of the double boiler, over rapidly boiling water, combine 6 cups sugar and 4 cups wine. Mix well and stir until dissolved. Remove from heat. Stir in fruit pectin immediately, mixing well. Skim off any foam.

Pour immediately into hot sterilized jars. Seal. Process in boiling water bath for 10 minutes.

Makes 4 pints

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TARRAGON WINE JELLY

1 cup fresh tarragon leaves, packed or 6 tsp. dry leaf tarragon.
1/2 bay leaf
1 cup boiling water
1 1/2 cups dry white wine
4 cups sugar
2 drops green food coloring
1 bottle (6oz.) liquid pectin
4 drops yellow food coloring
5 fresh tarragon sprigs

Wash and dry tarragon leaves; chop finely. Turn into small bowl with bay leaf. Add 1 cup boiling water. Let stand, covered, 5 minutes.

In 3 quart saucepan, combine tarragon mixture, wine and sugar. Heat, stirring until sugar is dissolved. Bring mixture to a rolling boil; stir in liquid pectin; boil 1 minute, stirring constantly. Add food color. Pour through strainer lined with cheesecloth.

In bottom of each jar , place a sprig of tarragon. Hold in place with sterilized forks. Pour hot jelly into hot sterilized jars. Let jelly stand 10 minutes; then carefully remove forks; do not dislodge the tarragon sprigs. Seal. Process in boiling water bath 10 minutes. Store i refrigerator to make jelly firm. Serve very cold with meats. Makes 5 medium jars.

Recipies from Northwestern Utilities limited , Blue Flame Kitchen; recipe Books (Edmonton, Alberta, Canada)