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Herbes de Provence Wine Jelly

May 31, 2014

I never heard of wine jelly until I came across this recipe in my Ball Complete Book of Home Preserving. But, we seem to have trouble finishing bottles of wine very quickly, and I thought this might be the solution next time we opened a bottle.

A few weeks ago we visited one of the many vineyards in our neighborhood for a little wine tasting and brought home a bottle of Tabor Hill’s white demi-sec. It was very nice, and not wanting it to go to waste, I made this jelly with the leftovers.

We tried the jelly with Asiago fresco, Cabot extra-sharp white cheddar, Parmesan, and Romano. We liked it with the first two, but the stronger cheeses overpowered the jelly, so I would stick to mild ones.  Also noticeably lacking from the spread were some homemade crackers…but that’s also on my list to try.  We did eventually get some brie and crackers and the jelly went very nicely with that.

wine jelly and cheese

brie, crackers and jelly

2 cups dry white wine

2 tbsp herbes de Provence

2 cups sugar

1 pouch (3 oz) liquid pectin

Combine the wine and herbs in a large stainless steel saucepan and bring to a boil. Remove from heat, cover and let sit for 20 min.

Prepare a strainer by lining it with several layers of dampened cheesecloth and set it over a large bowl. Pour in the wine and let it drip for 20 minutes undisturbed. Measure out 1 3/4 cups infused wine (squeeze the cheesecloth only if you need to get a little more wine).

Prepare boiling water bath canner, four or five 4-ounce jars and lids for canning.

Transfer the infused wine to a clean large, deep, stainless steel saucepan. Add sugar and bring to a full rolling boil over high heat, stirring constantly. Add pectin. Keep stirring constantly and boil hard for 2 minutes. Remove from heat and skim off foam.

Pour jelly into hot jars, leaving 1/4 inch headspace. Wipe the rim; center the lid on the jar; screw the rim until fingertip-tight. Place the jars in the canner, make sure they are covered with water. Bring to a boil and process for 10 min. Remove lid of canner. Wait 5 minutes, then remove jars to a dry towel to cool for 24 hours.

(See this good beginners’ guide to canning from the Ball website if you need more detailed instructions on how to can.)

jars of jelly

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