Chablis Jelly Recipes

ORANGE CHABLIS JELLY

Steps:

• combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
• Bring this to a boil, stirring constantly.
• Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
• Remove from heat and if there is a foam, skim it off with a metal spoon.
• Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
• Wipt the jar rims and seal with metal lids and bands.
• Process in a boiling water bath for 5 minutes.
• Remove and cool.

DANDELION JELLY

Steps:

• Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly.
• Bring the water to a boil and fill the water with dandelion blossom shreds.
• Simmer over very gentle heat about 10 minutes.
• Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water.
• Add more blossoms to the strained water and simmer for about 10 minutes.
• Continue simmering and straining until all the blossoms are used up.
• Add more water to make up 3 cups. You lose some water because it is caught in the blossoms.
• Strain the water very well. I use a coffee filter.
• Combine water with lemon juice, sugar and pectin.
• Bring to roiling boil and stir until sugar is dissolved.
• Boil hard for one minute.
• Skim.
• Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.