|Love the Color of Herbal Jelly!|
With thanks to the Chattahoochee Unit of the Herb Society of America for inspiration and from An Atlanta Herb Sampler, here is my version of tarragon wine jelly. I tend to make multiple recipes of one kind in one afternoon.
TARRAGON WINE JELLY
(Make four 8 oz. jars)
(Make four 8 oz. jars)
1 cup fresh tarragon leaves
2 cups of dry white wine (I used Sauvignon Blanc and a 1.5 liter bottle makes 4 recipes.)
2 T. of vinegar (I used tarragon but you could use rice or white wine vinegar. You could also use lemon juice.)
3-1/2 cups sugar
A 3 oz. pouch of Certo
First before you start wash your jars and lids in soapy water and boil the jars in a large pot for ten minutes. Place the lids in hot water until ready to pour. You don't have to boil the lids.
Measure 2 cups of wine in a medium saucepan and add the cup of tarragon. Bring to a boil, count to ten and remove from heat and cover for 20 minutes.
Open the Certo pouch and stand it in a measuring cup. In the meantime measure out 3-1/2 cups of sugar and the 2 tablespoons of vinegar in a second saucepan. Once the 20 minutes are up, measure out 1-1/2 cups of flavored wine, reserving the 1/2 cup for the fourth recipe. Add the 1-1/2 cups of flavored wine to the sugar and vinegar and bring to a boil that can't be stirred down. Remove from burner and quickly add the pouch of Certo.
Return to the heat and bring back to the boil and boil exactly one minute. Take it off the burner. Let it sit while you take out the jars and lids. There will not be foam to skim but there will be a skin to remove. Pour the jelly and remove any bubbles in each jar with a teaspoon and put on the lids and rings.
Place in a pot of water with the water covering the jars by an inch and boil for 5 minutes. When removed from the water, the lids should make that popping sound that says they are sealed. If they don't seal, put them in the refrigerator and use promptly.
Now for the fourth recipe. You have 1-1/2 cups of flavored wine from the first three recipes and a tiny bit of wine in the bottle. I was slightly short so I added a couple of tablespoons extra of tarragon vinegar to get to the 1-1/2 cups. There is your liquid for the fourth recipe.
Just remember once they have cooled to label what it is because making as many different recipes as I do, they begin to look alike! It is very hot and humid for September in the 'Burgh! I have been picking raspberries and making jam almost every day for a while. The Herbal Husband is watering at the moment because we have had no rain for quite a while. We only had 5 days with rain last month and we are looking dry for the foreseeable future! Hope you are having a great day wherever you may be. Talk to you later.