Herbes de Provence Wine Jelly

Written By Jo A. S. Thoburn

2 cups Dry White Wine
3 tablespoons Herbes de Provence
2 cups Sugar
1 pouch Certo

Prepare small jars for water bath canning.

Boil wine and herbs in a covered sauce pan for 20 minutes.

Strain through cheese cloth. Should be about 1 3/4 cup. Squeeze out bag if not enough has drained through the cloth.

Place infused wine and sugar in the sauces pan, stir while bringing to a full hard boil for two minutes.

Pour into jars with 1/4 inch of room and can.

Jo A. S. Thoburn

Jo Thoburn has served as President of the Fairfax Christian School for over 25 years. An award-winning educator and visionary, she is the founder of Creating Scholars, a multimedia project featuring books and videos designed for future-focused parents.

https://www.creating-scholars.com
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