Christmas tools around really quick! the older one gets, the faster time flies by. Christmas here is is kinda like Chinese New Year back in Singapore. Lots of visiting, feasting, and exchange of gifts (instead of "ang pows")
This is our 3rd Christmas here and we have been recipients of many little tokens of friendship, both edible and non edible and have experienced warmth and love. So in turn, since we're not too hot in the arts and crafts department - we decided to make edible gifts. This year it's Wine Jelly and Cinnamon Bread.
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| Jars filled, waiting for labels |
We chose my favourite varietal - Cabernet Sauvignon and set about filling our apartment with wine fumes as the jelly cooked. We did taste a glass - quality control of course, and pronounced it good everyday drinking wine, perfect for jelly.
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| all nicely labelled, ready to be delivered |
Hints:
First make sure you have enough jars - I often get caught out with insufficient jars because I had not factored in the volume created by dissolved sugar!
Also ensure that your pot is large enough to contain the "roiling boil" that occurs - the hot jelly liquid rises up quite a ways in the pot. A large pot will save faint hearts from angina. You may stir the boiling wine mixture with a wooden spoon to try and prevent the scalding hot jelly from overflowing.
The recipe below makes 12 x 250ml / 24 x 125ml jars of jelly
Ingredients:
1.5L Red Wine (your favourite)
1 Cup (250ml) freshly squeezed lemon juice - about 4-5 large lemons
2 pkg (2x 57g) Bernadin Fruit Pectin
9 Cups extra fine granulated sugar
Sterilise the Jars:
There are various ways of sterilizing jars - I'll detail the two that I use most often
Oven Method:
1. wash jars in hot soapy water, rinse well and place on baking tray
2. place in cold oven and bring temperature up to 110C / 225F for 30min
3. allow to cool slightly before filling (in other words, leave in oven till ready to fill)
Dishwasher method:
This is great is you have a larger quantity of jars and haven't yet washed them.
1. place jars and lids in dishwasher
2. wash at the hottest setting
3. allow to dry (use heat dry setting) before use.
Sterilise the Lids:
1. place lids in large pan
2. pour boiling water over the lids and let sit for 10min.
Method:
1. Pour wine and lemon juice into large pot - whisk in pectin till dissolved
2. Measure sugar, set aside
3. Bring wine mixture to boil
4. Add sugar to wine mixture, bring up to a railing boil and boil hard for 1min (exactly)
5. Remove from heat
6. Skim foam if necessary
7. Bottle up to 5mm of rim of jar
8. Place lids (shake off any water) onto jars (hot!)
9. Carefully place rings over lids and screw down firmly.
10 Set aside on tray to cool.
I love sitting back after all the effort and listening for the lids to go "thuk" as the lids get sucked in and seal off the jars during the cooling process. Once the jars are well sealed and cool, wipe any sticky jelly drips off the sides and label.
Wine jellies are great with cheese and crackers and they also make a fantastic glaze for roasts.
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| match made in heaven? wine jelly, cheese and crackers |
