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Tarragon-Wine Jelly

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Ingredients
  Tarragon leaves 1 Cup (16 tbs)
  Bay leaf 1⁄2
  Boiling water 1 Cup (16 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Sugar 4 Cup (64 tbs)
  Liquid fruit pectin 6 Ounce
  Green food color 1 Drop
  Yellow food color 2 Drop
  Tarragon sprigs 5
Directions

Sterilize 5 (6-oz) jelly glasses with lids and 5 forks (see Directions for Sterilizing).
Wash and dry tarragon leaves; chop finely.
Turn into small bowl with bay leaf.
Add boiling water.
Let stand, covered, 5 minutes.
In 3-quart saucepan, combine tarragon mixture, wine (we used American Sauterne), and sugar.
Heat, stirring until sugar is dissolved.
Bring mix- ture to a rolling boil; stir in liquid pectin; boil 1 minute, stirring constantly.
Add food color.
Pour through strainer lined with eight thick- nesses of cheesecloth and suspended over a bowl.
In bottom of each hot jelly glass, place a sprig of tarragon.
Hold in place with sterilized forks.
Pour hot jelly into hot glasses.
Let jelly stand 10 minutes; then carefully remove forks; do not dislodge tarragon sprigs.
Cover jelly at once with 1/8 inch hot paraffin.
Store in refrigerator to make jelly firm.
Serve very cold with meats.
Makes 5 glasses.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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