April 2011 Make and Take Round 2, Wine Jelly!
We managed an extra Make and Take this month and produced some amazing white and cabernet wine jelly, blackberry, and marionberry jam. Pam hosted our gathering and had a few cute packaging ideas up her sleeve!
We started by making the wine jelly...
and we finished with a lovely lunch and lemon dessert! Thank you Pam!
Wine Jelly Recipe
adapted from Allrecipes.com
3 1/2 cups of your favorite drinking wine
1/2 cup fresh squeezed lemon juice
1 (2oz) package of Surejell dry pectin
4 1/2 cups white sugar
Combine first three ingredients into a large sauce pan. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to rolling boil. Boil hard for 1 min., stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch head space. Tighten 2 piece lids. Process for 5 minutes covered in boiling water bath.
Serving suggestions:
The Make and Take gals like these jellies served over cream cheese with nuts sprinkled over top, or a top any hard cheese; as a meat marinade; ice cream or yogurt topping; on toast or scones; and when no one is looking...on a spoon inserted in mouth! Enjoy! ~ MJ
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