cynupstateny
Well-known member
that contain either/or. Let me know if you want them.
Use white wine if the jelly is to accompany poultry or pork, or red wine if it is to accompany red meats. It's a sparkling clear jelly enhanced with the flavor of your favorite herb. Some herbs to try are sage, basil, mint, savory, thyme, marjoram amd oregano.
1 3/4 cups dry white or red wine
1/4 cup white or red vinegar
3 Tbsp. fresh herb leaves
3 1/2 cups sugar
1 pouch fruit pectin
Combine wine, vinegar and herb leaves in a large ss or enamel suacepan. Bring to boil, remove from heat. Cover and allow to steep for 30 min.
Strain mixture and discard leaves. Return to pan and stir in sugar. Bring to boil over high heat and boil rapidly for 1 min. stirring constantly. Remove from heat and stir in pecitn.
Ladle into sterilized jars and process 5 minutes.
Makes about 4 1/2 cups
Source: Complete Book of Small Batch Preserving
Use white wine if the jelly is to accompany poultry or pork, or red wine if it is to accompany red meats. It's a sparkling clear jelly enhanced with the flavor of your favorite herb. Some herbs to try are sage, basil, mint, savory, thyme, marjoram amd oregano.
1 3/4 cups dry white or red wine
1/4 cup white or red vinegar
3 Tbsp. fresh herb leaves
3 1/2 cups sugar
1 pouch fruit pectin
Combine wine, vinegar and herb leaves in a large ss or enamel suacepan. Bring to boil, remove from heat. Cover and allow to steep for 30 min.
Strain mixture and discard leaves. Return to pan and stir in sugar. Bring to boil over high heat and boil rapidly for 1 min. stirring constantly. Remove from heat and stir in pecitn.
Ladle into sterilized jars and process 5 minutes.
Makes about 4 1/2 cups
Source: Complete Book of Small Batch Preserving