Sunday, December 4, 2011

Can-Do Attitude: Cabernet Sauvignon Jelly

 This is a combo recipe, taking from Canning for the Next Generation and Blue Ribbon Preserves.  I met them in the middle, so follow quickly because this is an EASY recipe that ANY ONE can do!  Ingredients: 1 Bottle of a dry wine (like Cabernet, Chardonnay, or a Brut Champagne). 1/4 C strained fresh lemon juice, 5C sugar, and 2 liquid pectin packets.

To create: Boil your wine for 25 minutes to help reduce.  Then, add the lemon juice and sugar until it is all dissolved.  Boil for one more minute, then remove from heat, stir in 2 liquid pectin packets completely, then jar quickly.  Follow standard jarring procedure (leave 1/4" head space, add your vacuum seal lids, and process in boiling water for 10 minutes.  This will make about 6 half pint jars.

The final product is a beautifully clear jelly that is sweet, and not at all what you'd expect from a dry wine.  I really don't think you can even taste the wine once it's done.  Thomas expected it to go well on cheese, but it's great on a slice of bread, just like any other fruit-y jelly!

(I also followed this recipe with "Champagne" - brut.  I used only 3 cups of sugar and it was still outstanding!)

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