Recipe - White Wine Tarragon Jelly

2 cup Dry white wine
3 cup Sugar
2 tablespoon Tarragon vinegar
2 teaspoon Dried tarragon; or 19 ounce can
rinsed
2 tablespoon Fresh tarragon
1 Pouch liquid certo

Combine wine, sugar, and vinegar in a large saucepan. Add tarragon leaves
to wine mixture. Place over high heat. Bring to a full rolling boil and
boil hard 1 min., stirring constantly. Remove from heat and stir in liquid
pectin. Pour through a fine seive to remove tattagon leaves. Pour into
sterilized bottles and seal. Makes 4 cups.

SourceCerto booklet

Recipe by: Certo

Posted to MCRecipe Digest V1 #857 by Carol & Bob Floyd
c.floyd@arnprior.com on Oct 21, 1997