|Bringing one bottle of wine to boil.|
|Adding the pectin, sugar & lemon juice.|
One of the things I like about this new canning book is that for someone still new to canning, she really lays out the steps in a clear manner. Pictures, excellent advice. And her recipes sound so good... I think I'll be using this book a lot this summer. I used her recipe for Cabernet Sauvignon Jelly. But I didn't have Cabernet, I had cheap Burgundy (you know the kind... from the big jug!) and I also didn't have homemade pectin, so I used a box of prepared pectin. But hopefully it'll gel and the jars will seal. I only had one new half-pint size jar, so I also used to jelly jars that originally had jelly in them. I heard one of them pop a little while ago. Hopefully they'll all seal. Otherwise, I guess it just means I have to use it quicker! The book said it would yield 5 half pints. Mine yielded just over 3. I put the remainder in a small, clean jar and directly into the fridge. The canning water took much longer to bring to a rousing boil than I'd expected (I'm still grateful it doesn't take as long as it did in Denver, but still... this was an awful lot of water!) and I had to leave the wine jelly simmering on the stove an extra half hour. Perhaps that made it more intense... Anyhow, I'll let you know how it turned out. If the jars sealed, and if it gelled properly and how good it tastes!
|Et voila! Burgundy Jelly!|