Judyrae and Wayne Kruse are snowed in at home so here at The Herald we’ve taken the liberty of bringing back a favorite column of Judy’s from December 2004.
As might be expected – no surprise here – several Forum readers responded swiftly to a recent request for wine jelly recipes.
Years ago, these wine jellies in wineglasses were hot sellers at various Christmas bazaars. And a delight to get as a gift. Memorable on the table, too. In fact, I remember when my husband’s beloved Aunt Genevieve (the one who taught school in a little old one-room schoolhouse in Paterson) set a few stemmed glasses of the stuff out on a Thanksgiving morning breakfast table.
Directions for making Stanwood reader Jean Anderton’s paraffin-sealed wineglass version (circa 1979) are included and would probably be safe to give as gifts if made at the last moment, kept refrigerated, and eaten within three weeks.
For longer storage, the jellies can be sealed in half-pint or pint jars.
One more thing: You’ll notice one of the recipes calls for liquid pectin, which may not be readily available on supermarket shelves.
Wine jelly
3cups sugar
2cups wine or pop wine (see note)
3ounces (half a 6-ounce bottle) liquid fruit pectin
1bar paraffin, melted
Measure sugar and wine into top of double boiler; mix well. Place over rapidly boiling water and stir until sugar is dissolved, about 3 to 4 minutes. Remove from heat and immediately stir in pectin and mix well. Skim off foam, if necessary. Pour quickly into hot, scalded wineglasses with a metal spoon in each wineglass to prevent glass from breaking. Fill to within 1/8 inch from top of glasses. Cover at once with 1/8 inch of hot paraffin.
Cooled paraffin-topped jars must be stored in the refrigerator and eaten within three weeks. Makes six glasses.
Note: Suggested wines are sherry, rose or burgundy; pop wines include grape, apple and strawberry.
For longer storage:
Quickly ladle jelly into clean half-pint or pint jars, leaving 1/8-inch head room. Wipe jar rims and threads with a clean, damp cloth. Cover quickly with flat lids and screw bands on snugly.
Place sealed jars on a rack in a canner or large saucepot of boiling water. The water should cover the jars by 1 to 2 inches. Cover the canner or saucepot and bring water back to a boil. Boil 5 minutes for 8-ounce jars; boil 10 minutes for pint jars.
Remove jars from the canner or saucepot and let stand to cool. Check seals.
Properly sealed jars may be stored for up to one year. Once opened, refrigerate and use within 3 weeks.
The next Forum will appear in Wednesday’s Food section.
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