Quote:
Originally Posted by trndobrd
Got a recipe to share?
|
Sure, from America's Test Kitchen (the folks that do Cook's Illustrated). This is in their DIY cookbook, from which I'll be attempting homemade bacon and pancetta at some point in the near future...
Ingredients
750ml bottle of red wine
3.25 c. sugar
1 (3-oz.) package of LIQUID pectin
3 Tbsp. lemon juice
1/8 tsp. butter
Note from me: The wine doesn't need to be expensive, it's a good way to use a cheap bottle of wine; but if you can afford it, a decent wine will only improve the jelly's flavor. I used a $10 bottle of Rosemount Estate's 2010 Shiraz, which is one of my favorite everyday bottles. I also wanted to use a wine that I was really familiar with, so I could see how the jelly compared with the wine, which I know quite well. The author notes he prefers Merlot.
Directions
1. Bring 1 1/4 c. wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 c., 15-20 minutes.
2. Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly for 1 minute. Remove from heat and stir in reserved reduced wine.
3. Transfer jelly to jars with tight-fitting lids, let cool to room temperature, then cover and refrigerate. Let jelly set for 12-24 hours. Jelly can be refrigerated for at least 2 months.
Makes about four 1-cup jars.
CANNING: If you want to can it, double the recipe. Ladle jelly while still hot into hot, sterilized 1-cup jars. Leave 1/4-inch headspace at the top, and process in boiling water bath for 5 minutes (or longer, depending on altitude). It's better to overprocess than under.