White wine tarragon jelly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry white wine |
| 3 | cups | Sugar |
| 2 | tablespoons | Tarragon vinegar |
| 2 | teaspoons | Dried tarragon; or 19 oz can rinsed |
| 2 | tablespoons | Fresh tarragon |
| 1 | Pouch liquid certo | |
Directions
Combine wine, sugar, and vinegar in a large saucepan. Add tarragon leaves to wine mixture. Place over high heat. Bring to a full rolling boil and boil hard 1 min., stirring constantly. Remove from heat and stir in liquid pectin. Pour through a fine seive to remove tattagon leaves. Pour into sterilized bottles and seal. Makes 4 cups.
Source-Certo booklet
Recipe by: Certo
Posted to MC-Recipe Digest V1 #857 by Carol & Bob Floyd <c.floyd@...> on Oct 21, 1997