Herb Wine Jelly with Black Pepper

• Produce

  • 1 large clove Garlic
  • 1 handful Rosemary and sage, fresh

• Baking & Spices

  • 1/2 tbsp Black pepper, coarse
  • 1 Pouch liquid pectin
  • 3 1/2 cups Sugar

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

• Beer, Wine & Liquor

  • 1 3/4 cups Red wine, dry

• Other

  • 4 half pint jars with new lids and rings

Found on theprudentgarden.com

Ingredients

• Makes 4 half pints
• 1 3/4 cups dry red wine
• 1/4 cup red wine vinegar
• handful of fresh rosemary and sage
• 1 large clove of garlic
• 3 1/2 cups sugar
• 1 pouch liquid pectin
• 1/2 Tablespoon coarse black pepper
• Other Equipment
• 4 half pint jars with new lids and rings
• Canning pot (plus standard canning equipment)

Directions

• If you plan to process the jars after you make the jelly, go ahead and heat up some water in your water bath canner.
• Combine the wine, vinegar, fresh herbs and garlic in a large stainless steel saucepan. Bring the mixture to a boil, then remove from heat. Cover and let the herbs steep in the wine for 30 minutes.
• Add your washed, half pint jars to the canner at this point to allow them to heat up/sterilize until ready to use. (According to Ball, you no longer need to heat the lids before use ). Wash and dry the rings and lids in hot soapy water and set them aside until you are ready to process the jars.
• Remove the herbs and garlic from the pot. Turn the heat back on and add the 3 1/2 cups of sugar.
• Stir until the sugar dissolves. Allow the wine mixture to boil rapidly for a minute. It will start to foam. Stir constantly. After a minute, remove the pot from the heat. Skim off any foam, then mix in the liquid pectin and black pepper.
• Remove the jars from the canner. Ladle in the jelly, wipe the rims, and add the lids and rings. Dont forget to leave a 1/4 headspace.
• Process in a water bath canner for 10 minutes. If not processing, refrigerate once the jelly has cooled (it will last up to 6 months).