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Sunday, June 29, 2008 

Wine isn't just for drinking, ya know!

There was some fantastic winebased jellies at the Santa Barbara Wine Festival yesterday from Preferred Jams & Jellies (4123 Mayfield Street, Orcutt, CA / 805-310-4566.) They had several varietals they used in jams, Chardonnay, Barbera, Cabernet Sauvignon, but I was particularly partial to the White Zinfandel jelly. Seems like it could be a great holiday gift giving item. I'm not a real "jam or jelly" maker myself, so I will probably put in some orders, but, I found a recipe for making your own on Recipezaar if you want to concoct your own!

WHITE ZINFANDEL JELLY

3 cups white zinfandel wine
1 (1 3/4 ounce) box sure-jell fruit pectin
1/2 teaspoon butter or margarine (optional)
4 cups sugar, measured into separate bowl

Bring boiling water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water, rinse with warm water.
Pour boiling water over the flat lids in saucepan off the heat.
Let sand in hot water until ready to use.
Measure the wine into a 6 or 8 quart saucepan.
Stir pectin into wine in the saucepan.
Add butter (if desired) to reduce foaming.
Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
Stir in all sugar quickly.
Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8" of rim.
Wipe jar rims and threads.
Screw bands tightly.
Place jars on elevated rack in canner.
Water must cover jars by 1 to 2 inches, add boiling water if needed.
Cover, bring to a gentle boil and process for 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.

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  • I'm Cookie Jill
  • From Santa Barbara, California, United States
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