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Cabernet Franc Wine Jelly

By The Canadian Living Test Kitchen

Tested till perfect

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Cabernet Franc Wine Jelly

This recipe makes 4 servings

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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

More great recipes from this menu:

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

Ingredients

  • 1-3/4 cups Cabernet Franc wine or Merlot
  • 1/4 cup red wine vinegar
  • 2 large sprigs fresh thyme
  • 3-1/2 cup granulated sugar
  • 1 pouch liquid pectin

Preparation

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

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