Bruce Zimmerman | Greennotes Winter 01 Page6

Basic Wine Jelly

2 cups (500 ml) wine

1/4 cup (50 ml) strained lemon juice

3 1/2 cups (875 ml) granulated sugar

1 pouch (85 ml) liquid fruit pectin

Place wine, lemon juice and sugar in a large stainless steel or enamel saucepan.

Bring to boil over high heat and boil hard for 1 minute, stirring constantly.

Remove from heat and stir in pectin

Ladle into sterilized jars and process in a water bath for 5 minutes

Makes 4 1/2 cups (1.125 L)

I have used this Wine Jelly with both red and white wine. Both are excellent.

Bruce loves both of these jellies on toast.

A typical bottle of wine is 750 ml.

For the Wine Jelly you use 500 ml, the next recipe will use the other 250 ml.

Wine Cake

1 package Duncan Hines yellow cake mix

1 package Vanilla pudding (small)

4 eggs

2/3 cup vegetable oil

1 teaspoon vanilla

3/4 cup half & half or your choice of wine

1/3 cup brown sugar

2 teaspoon cinnamon

Put ingredients into a large bowl, except brown sugar and cinnamon

Beat 8 minutes with an electric beater

Butter an angel food cake pan. Pour half the cake mix batter into pan. Sprinkle sugar and cinnamon mixture over this. Add the rest of the batter

Bake at 350 degrees F for 40-45 minutes

Remove from oven, cool 10-15 minutes and remove from pan

Top as you like or use some brown sugar and cinnamon

Makes about 7 - 125 ml jars

Icewine Jelly

1 1/2 cups (375 ml) Sweet White wine (#3-4)

or Sauternes

3 1/2 cups (875 ml) granulated sugar

3 tablespoons (45ml) lemon juice

1 pouch (85ml) liquid pectin

Place wine in a large, deep stainless steel saucepan

Cover and bring to a full boil;

Stir in sugar and lemon juice.

Over high heat, bring mixture to a full rolling boil that froths high in pan and cannot be stirred down.

Stirring constantly, boil hard 2 minutes.

Remove from heat.

Immediately stir in liquid pectin, mixing well.

Ladle jelly into a hot sterilized jars.

Place jars in canner;

Return water to boil.

Process 5 minutes

Makes about 7 - 125 ml jars