Township 7 Wine Jelly

What better way to celebrate summer than with homemade preserves? Our sweet next door neighbour in south Langley, Teresa, has posted recipes for lavender wine jelly and fresh herb wine jelly on her blog made with Township 7’s unoaked Chardonnay or Merlot wine. She recommends serving them with scones or cream cheese on a crusty baguette and of course a glass of wine!

Yield: About 5 half pints

3½ cups Township 7 Merlot or Unoaked Chardonnay
½ cup lemon juice 1 package powdered pectin
4½ cups sugar

Combine wine, lemon juice and pectin in a large stainless or nonreactive pot. Bring to a rolling boil, stirring constantly. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Pour hot into hot sterilized jars, leaving ¼ inch of head space. Process 5 minuted in a boiling water bath.

VARIATION for Lavender Wine Jelly: Place ¾ cup dried or fresh lavender and 4 cups of Township 7 Unoaked Chardonnay in a large saucepan. Heat until just beginning to boil and remove from heat. Let stand 30 minutes and strain. Substitute the lavender infused wine into the recipe above (If you do not have enough wine to make the 3½ cups, top up remainder with more Township 7 Chardonnay.)

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