|Lavender Wine and Concord Grape Jellies|
|Brie cheese with Lavender Wine Jelly|
2 cups dry white wine
1 tablespoon dried lavender
2 cups granulated sugar
2 tablespoon dried pectin
Bring to a boil in a large stainless steel saucepan the wine and lavender. Cover and remove from heat and let steep. Set timer for 20 minutes.
Set-up layers of cheese cloth into a mesh strainer over a medium-sized deep bowl, let drip for another 20 minutes.
Measure 1¾ cups of the infused wine and transfer to a clean large stainless steel saucepan. Stir in sugar, then cook on high heat stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin, boil hard for 2 minutes, stirring constantly. Remove from heat, do the plate test. If okay pour jelly into prepared jars leaving ¼ inch at the top. Wipe rim, add lid and screw on band until you reach some resistance.
Place jars in canner, bring to a boil and process for 10 minutes. Turn off heat, let set for 5 minutes. Remove the jars, let cool on counter. Wait for the popping noise you will hear it soon.
The second batch was a different story. I followed Marissa’s, Tart Red Cherry Jelly recipe using 100% concord grape juice. The problem this time was that I overcompensated and cooked the jelly too long. When pouring the jelly into the jars I noticed the consistency was different from the wine jelly. Early that next morning we tried to spread the Concord Grape jam on toast, it was clumpy and tough, let’s just say even tougher than jello, see picture below. As you can see this was inedible.
|Concord Grape Jelly Disaster|
Verdict: jelly making is a lot tougher than I imagined. Jam preserving was much easier for me, not sure why. Maybe it is more forgiving. Will try the Concord Grape version again. It’s been a humbling learning experience but totally worth it.