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
