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Tarragon-Wine Jelly Recipe
|Tarragon leaves||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Sugar||4 Cup (64 tbs)|
|Liquid fruit pectin||6 Ounce|
|Green food color||1 Drop|
|Yellow food color||2 Drop|
Serving size: Complete recipe
Calories 3516 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 52.2 mg2.2%
Total Carbohydrates 831 g277%
Dietary Fiber 6.3 g25.4%
Sugars 802.7 g
Protein 8 g16.8%
Vitamin A 30.6% Vitamin C 30.1%
Calcium 45.8% Iron 71%
*Based on a 2000 Calorie diet
Wash and dry tarragon leaves; chop finely.
Turn into small bowl with bay leaf.
Add boiling water.
Let stand, covered, 5 minutes.
In 3-quart saucepan, combine tarragon mixture, wine (we used American Sauterne), and sugar.
Heat, stirring until sugar is dissolved.
Bring mix- ture to a rolling boil; stir in liquid pectin; boil 1 minute, stirring constantly.
Add food color.
Pour through strainer lined with eight thick- nesses of cheesecloth and suspended over a bowl.
In bottom of each hot jelly glass, place a sprig of tarragon.
Hold in place with sterilized forks.
Pour hot jelly into hot glasses.
Let jelly stand 10 minutes; then carefully remove forks; do not dislodge tarragon sprigs.
Cover jelly at once with 1/8 inch hot paraffin.
Store in refrigerator to make jelly firm.
Serve very cold with meats.
Makes 5 glasses.