Canning 101: Herbes de Provence Wine Jelly & Garlic Jelly
While people generally think of jellies as fruit-based, savory jellies bring both sweet and spice to the palate. These two recipes use basic hot water bath canning techniques (boiling the jars as opposed to using a pressure cooker) and only have four ingredients. Either one would be wonderful as a glaze, especially for pork tenderloin or roast chicken--two favorite comfort foods of fall. Also good with cheese and crackers--try with melted brie topped with almonds.
Herbes de Provence Wine Jelly
2 cups dry white wine
2 Tbsp Herbes de Provence (prepared herb blend, or make your own)
2 cups granulated sugar
1 pouch (3 oz.) liquid pectin
1. In a large stainless steel saucepan, combine wine and herbs. Bring to a boil over high heat. Remove from heat, cover and let steep for 20 minutes.
2. Transfer to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl (if you don't have these items, just make sure it strains well with a hand strainer lined thinly with paper towels.) Let drip, undisturbed, for 20 minutes. Measure 1 3/4 cups of infused wine.
3. Meanwhile prepare canner, jars, and lids (see basic directions here.)
4. Transfer infused wine to a clean large, deep stainless steel saucepan. Stir in sugar. Over high heat, stirring constantly, bring mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, sirring constantly for 2 minutes. Remove from heat and quickly skim foam.
5. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in prepared canner with a rack, ensuring they are completely under water. Cover. Bring water to a boil and process for 10 minutes. Remove canner or pot lid. Wait 5 minutes, then remove jars, cool and store.
1/4 cup garlic cloves, peeled
2 cups distilled white vinegar
5 cups white sugar
3 ounces liquid pectin
1. In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
2. Immediately fill five, sterilized half-pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
From allrecipes.com. Note: Since this recipe was not tested for storage length safety, we recommend keeping it in your refrigerator and using within one month.
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