Leftover Wine??

Don't you get a teeny pang of guilt every time you throw out that last little amount you just couldn't quite finish last night??  

Well here's an idea from one of our favorite DB customers, Denise.  Denise currently resides in Niagra-on-the-lake, Canada, and swears that she has the answer for those left over blues!  The local B&Bs in Canada can't get enough of these homemade jellies!

 

 

 **Both recipes make approximately 2 cups of wine. 

Basic Red Wine Jelly

2 cups red wine

¼ cup strained lemon juice

3 ½ cups white sugar

1 pouch pectin

Over medium high heat, cook wine, sugar and lemon juice until it boils.

Constantly stirring, boil for one minute.

Remove from heat.

While stirring, add pectin.

Ladle into prepared canning jars.

Seal and let stand to cool.

White Wine, Rosemary Grape Jelly

1 cup dry white wine

1 cup clear (white) grape juice

3 ½ cups sugar

1 pouch of pectin

sprigs of rosemary

Over medium high heat, cook wine, juice and sugar until it boils.

Constantly stirring, boil for one minute.

Remove from heat.

While stirring, add pectin.

Ladle into prepared canning jars.

Add a sprig of rosemary to each jar.

Seal and let stand to cool.

A variation of this jelly is to substitute clear apple juice for the white grape juice.