Friday, September 8, 2017

Last Minute Fix

Yesterday I was getting my entries ready for the fair, printing out the recipes and entry forms, and then I realized I'd made a mistake. You see, I entered a class that consists of three different kinds of jelly entered together. My mistake was, I had jams picked out, not jellies. I had two options: not enter the class (fine, but where's the fun in that?) or quickly make a few more batches of jelly. Today. When I have to enter everything tomorrow.

Yeah, you guessed it. I made jelly.

Lavender White Wine Jelly

3 ¼ cups white wine
2 T. dried lavender buds
¼ cup lemon juice
1 package Sure-Jell Pectin
4 ½ cups sugar

and

Rosemary Red Wine Jelly

3 ¼ cups red wine
4 sprigs fresh rosemary, about ¼ cup
½ cup lemon juice
1 package Sure-Jell Pectin
4 ½ cups sugar

Each of these were made with the same method: simmer the herbs in the wine for about 20 minutes then strain out the herbs. Boil the wine, pectin and lemon juice and then add the sugar. Boil hard for 2 minutes and then process in the boiling water canner for 10 minutes. They only make about 4-5 cups of jelly but that was enough to get some things for the fair and add to the gift stash. 

The third entry for this category will be elderberry jelly, which I made last month. Good thing I caught my error before tomorrow!

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