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Tarragon-Wine Jelly

deasia's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3516 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 52.2 mg2.2%

Total Carbohydrates 831 g277%

Dietary Fiber 6.3 g25.4%

Sugars 802.7 g

Protein 8 g16.8%

Vitamin A 30.6% Vitamin C 30.1%

Calcium 45.8% Iron 71%

*Based on a 2000 Calorie diet

Tarragon-Wine Jelly Recipe