Tested till perfect Cabernet Franc Wine Jelly

Cabernet Franc Wine Jelly

Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 4 cups (1 L)


  • 1-3/4 cups 1-3/4cupsCabernet Franc wine or Merlot
  • 1/4 cup 1/4cupred wine vinegar
  • 2 large 2largesprigs fresh thyme
  • 3-1/2 cup 3-1/2cupgranulated sugar
  • 1 pouch 1pouchliquid pectin
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In large saucepan, bring wine, vinegar and thyme to boil over high heat. Remove from heat; cover and let stand for 20 minutes. Strain through cheesecloth-lined sieve into clean saucepan.

Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring. Remove from heat. Stir in pectin; stir for 1 minute, skimming off any foam.

Pour into hot 1/2-cup (125 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Wipe rim. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Store in cool dark place for up to 1 year.

Additional information : Variation
Gew├╝rztraminer Wine Jelly: Replace Cabernet Franc with Gew├╝rztraminer or Riesling and vinegar with lemon juice. Replace thyme with 1 strip each lime rind and Granny Smith apple peel and 2 dried apricots, halved.

Nutritional Information Per 1 tbsp (15 mL): about

cal 47 pro 0g total fat 0g sat. fat 0g
carb 11g fibre 0g chol 0mg sodium 0mg
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