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Chardonnay Jelly

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"Jellies made from good-quality varietal wines with a fruity scent and good acid, such as cabernet sauvignon and chardonnay, are particularly flavorful. Since the jelling action is provided by the pectin stock alone, you are free to experiment with different flavors. For example, why not reduce a red wine with a bouquet of your favorite spices for a mulled wine jelly?"

List of Ingredients

â—¦ 1 bottle (750 ml) French chardonnay wine (a white Burgundy)
â—¦ 1 recipe Apple Pectin Stock (3 cups)
â—¦ 2 tablespoons fresh lemon juice, strained
â—¦ 2 cups sugar


Recipe

Reduce the wine to 1 cup in a heavy, nonreactive 4-quart pan. Reserve the wine, and rinse out the pan. Combine pectin stock, wine, and lemon juice in this pan, bring to a simmer, and reduce by half to 1 ½ cups.

Add the sugar ½ cup at a time, allowing the liquid to return to a boil each time before adding more. Continue to boil until mixture reaches the jell temperature, which is 8 degrees above the boiling temperature measured on your thermometer. This will take 5 to 10 minutes.

Off heat, skim the jelly and ladle into hot, sterilized jelly jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 1 ½ cups



• Cabernet Jelly:
Identical to the recipe above with the exception of the wine used. Substitute a bottle of cabernet sauvignon for the chardonnay.