|Touring In Wine Country: Northwest Italy|
|by Maureen Ashley|
Each book in this bestselling series, edited by Hugh Johnson, the world's foremost wine writer, offers a comprehensive and inspirational guide to ...
1 - 10 of 65 for wine jelly
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Sterilize glass by ... minutes; simmer. Mix wine and sugar over ... immediately with paraffin. For white wine, color with green food coloring if desired.
Use champagne, pink champagne, rose wine or Sangria or ... alcohol. To make jelly, measure sugar ... jars. Good with crackers and cream cheese at Christmas.
1. Wash and ... combine tarragon mixture, wine, and sugar. ... of each hot jelly jar, place sprig ... Serve very cold with meats. Makes 5 (6 ounce) jars.
Dissolve sugar and Sure Jell in wine. Bring to boil, boil hard for 1 minute. Place in hot jars and seal. Hot water bath for 10 minutes.
In a 3 ... hot jars with jelly to within 1/8 ... on lids. You may also pour the jelly into heat tested wine glasses, top with paraffin and give as a gift.
Stir peppers into wine. Cover and ... Skim off foam and pour into sterilized jelly jars. Wipe rim and seal with paraffin. Makes 4 or 5 half pints of jelly.
Measure sugar and wine into top of ... a hot clean wine glass to prevent glass from breaking. Quickly pour in hot jelly. Remove spoon. Top with paraffin.
Measure sugar and wine into top of ... into hot sterilized jelly jars or glasses. ... should be melted in a container placed in hot water. Yield: 4 glasses.
Combine wine, honey, cinnamon ... into hot sterilized jars. Seal and let stand at room temperature until jelly has set, about 24 hours. Yield: 8 half-pints.
Soften gelatin in cold water. Boil juice, sugar and rind. Add gelatin to boiled juice and stir to dissolve. Cool until syrupy; add madeira. Oil a 2 ...
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