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Prep Time: 45 minutes, Cook Time: 20 minutes, Makes: 4 half-pints
2 cups French Rosé (something good enough to drink!) 1 tsp. lemon juice 2 Tbsp. powdered pectin 3 c. sugar Optional: 2 sprigs fresh thyme or 1 sprig lavender per jar, rinsed Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Place wine, lemon juice and pectin in a heavy bottomed saucepan. Cook over high heat, stirring constantly until the mixture begins to boil. At this point, add the sugar and continue stirring until the mixture reaches a full, rolling boil. Remove from heat and skim off any foam with the back of a metal spoon. Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Add thyme or lavender, if desired. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess jelly. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the jelly is sealed and is good for a year, otherwise the jelly needs to be refrigerated and enjoyed within 2 weeks). Allow to cool for 24 hours. |
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