adapted from creative-culinary.com
4 cups white wine
4-6 cups of sugar (depending on how sweet the wine is)
2 – 6 oz pouches liquid pectin
Zest and juice from one lemon
Rosemary sprig, leaves stripped and chopped
- Measure 3 and 1/2 cups of wine into a pan, add rosemary and heat gently over medium heat until fragrant.
- Add 4 cups of sugar and stir until completely dissolved. Taste and add more sugar if needed. Stir until completely dissolved.
- When tiny bubbles form on the bottom of the pan, stir in the lemon juice, zest, pectin and the remainder of the wine.
- Once the pectin is thoroughly stirred in; skim off any foam; continue to cook on medium heat until jelly dropped on a plate kept in the freezer firms up and ‘wrinkles’ when you gently push it with a spoon.
- Ladle the jelly into hot jars; leaving 1/4 inch headspace, apply seals and screw on rings and process in hot water bath for 10 minutes at sea level or 15 minutes at 5000 feet if you are using half pint jars or smaller. Increase processing time by 5 minutes if using pint jars.
- Makes 4 pints.
- Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
- I have used several different white wines in making this jelly – Chardonnay, Pinot Grigio and even a couple of sparkling white wines (we left them open to let the carbonation out). I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.
- You can strain out the rosemary if you prefer, but I like the look of the rosemary in the jelly, & I don’t object to the texture.