The Perfect Solution for Leftover Wine!
And a beautiful sweet savoury hostess gift yummy with crackers and cheese!
White Wine and Herb Jelly
Ingredients:
- 2 cups white wine
- 2 cups sugar
- 1 packet liquid pectin or Certo
- fresh herbs packed into each jar (rosemary, thyme, sage)
Instructions:
- Mix the wine and sugar in a heavy sauce pan and bring to a boil; add Certo and boil hard for one minute, stirring constantly
- Skim off foam; ladle into sterilized jars; seal (while hot) with sterilized two piece lids with new centres ensuring the rim is clean
Makes about 3 cups of jelly
You have leftover wine? 🙂
Joan!
I know – I know – I got a couple of tweets about that, too! But, yes – believe it or not, neither Vanja nor I drink it. We love the taste of wine with food… pairings, etc., but I personally cannot tolerate the headache afterwards which is really unfortunate… happened around 45 and such an annoyance!
🙂
Valerie
Laughing at the above comment. This is a great use of leftover wine and makes for a bery thoughtful gift.
Make that a “very” thoughtful gift. Though I suppose you could add berries…never mind…
This is really a beautiful gift!
Hi I just seen your comment about not being able to tolerate the headaches, My wife also has the same problem, her solution was an organic wine with no added sulphites. That may be a fix.
We followed the recipe to the letter and it’s been overnight and it still hasn’t gelled up it’s like syrup? Any suggestions?
Dear Sally
I have made it a few times with varying wines and every time it gelled…. so I am so sorry this didn’t happen with you. You can do it again with another pectin? The only thing I can think of is your pectin was not fresh?
But your ingredients can be used to do this with again with a new pectin.
🙂
Hope this helps!
Valerie
This sounds amazing but I am just wondering how you would use it. Any suggestions?
There is actually a post where I used it to make a dressing here – you could search de – but I use it like any vinegar with oil on a salad. 🙂
Hey Eric,
So sorry for the late reply! I love it over cream cheese served with crackers!
🙂
V
Two questions – can powdered pectin be used?
– can dried herbs be used?
Thank you.
HI Karen,
Not as effectively and not achieving the same result.
Hope this helps.
Valerie
Seems as if the herbs would introduce fungus and if you can it then would not be as visually interesting. Will try this but steep the herbs, remove and can after. Not as pretty but longer shelf life.
I would boil the wine with the herbs then steep and reboil to add the pectin as there is little herbal flavor in the above concoction. Still good but the herbs are mostly decorative here and you can add some fresh ones as you have done or even mince the leaves and add that. Turn over frequently to help the mince distribute evenly while gelling.
At what point do you add the herbs? Do you fill the jars then add a sprig of herb or before?
Thanks!
I add the herbs, and then fill the jars.
🙂
Valerie
Do you seal the jars in a hot water bath?
You can, Rachel. I did not.
I kept them in the fridge.
Let me know how it goes!
🙂
Valerie