Wine Jellies

24 Apr

I will use just about any excuse to head into the kitchen and whip up something delicious, and Mother’s Day is no exception. I know, I know, Mother’s Day is still a-ways-away. However, one must contend with mistakes. I found a recipe on the Porto Bellas blog for wine jellies and could not resist. Besides, it would make a nice gift- assuming it turned out well.

Lacking a bottle of wine, I went out in search of one. I found a nice late harvest wine, which is about as close you can get to ice wine without actually buying ice wine, which for a jelly I think would be too sweet anyways. I was at Michaels’, holding a mason jar and contemplating buying it. I remembered Dollarama having such jars, so I put it back. Apparently I was mistaken, Dollarama did not have any. Nor did Wal-Mart. Or Bulk Barn. Or any grocery store I went to. I was starting to panic. I finally found one that was close enough: it did not have the lid with the ring, but it was a jar that would not crack where I to boil it to seal it.

Project 20- wine jelly (4)

The recipe is simple. However there is one part where you may need a second person. Once the wine, sugar and vinegar (small amount) start boiling, you are to whisk in pectin and stir for 60 seconds and remove from heat. I was so concerned with not screwing up the recipe that as soon as it boiled I removed it from heat and then whisked in the pectin. I remembered there was still another step, panicked I call over to Brent to have him check what I had done wrong.

As the jelly sits in its jar cooling, I am wracked with nerves. Did it turn out? Does it taste good? Should I still seal it, given that the dent in the lid goes down?


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