Herbes de Provence Wine Jelly

Written By Jo 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 Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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