Cabernet Franc Wine Jelly
This recipe makes 4 servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 4 cups (1 L)
Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
- 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
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
Gewürztraminer Wine Jelly: Replace Cabernet Franc with Gewürztraminer 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.
Source : Canadian Living Magazine: December 2006