Cabernet Franc Wine Jelly
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 47 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
Ingredients
Preparation
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
- Keywords : Condiments/sauces; White wine; Red wine; Canning/Pickling/Preserving;









