We’ve been asked several times recently if we have a recipe for making jelly from Tassel Ridge Red, White, & Blue®. A couple of weeks ago, Chef Frank went to work to develop a recipe. And, he didn’t stop with Red, White, & Blue. He came up with two more recipes, each of which offers slightly different flavors. While I liked the Red, White, & Blue jelly, I REALLY liked the Tassel Ridge Blackberry Iowa In the Dark Jelly. It has the flavors of big dry red wines that I find very appealing. Try all three recipes out and let us know which you liked best and why.—Bob Wersen, Owner, Tassel Ridge Winery
Chef Frank’s Wine Jelly Recipes
Tassel Ridge® Red, White, & Blue® Jelly
Ingredients:
1 bottle Tassel Ridge Red, White, & Blue®
3¼ cups sugar
1 3-oz pouch liquid pectin
3 Tbsp lemon juice
¼ tsp butter
Directions:
Bring 1 cup of Tassel Ridge Red, White, & Blue to a boil. Reduce to about ⅓ cup. Set aside. Combine remaining Red, White, & Blue and sugar in another pan. Bring to a boil. Once boiling, add pectin, lemon juice, and butter. Stir for 1 minute. Remove thickened wine mixture from heat. Stir in ⅓ cup reduced wine. Pour into jelly jars. If using right away, allow to cool to room temperature before refrigerating. Use within 1 month. For longer storage, preserve with food safe wax or a canning method. Makes about 6 6-oz jars.
Tassel Ridge® Blackberry Iowa In the Dark Jelly
Ingredients:
6-8 oz fresh blackberries
1 bottle Tassel Ridge Iowa In the Dark
4½ cups sugar
1 3-oz pouch liquid pectin
1 1.75-oz pkg Sure-Jell pectin
Directions:
Purée blackberries. Combine Tassel Ridge Iowa In the Dark and blackberries in heavy pan. Bring to a boil. Strain. Return to pan. Add sugar. Return to a boil. Boil for 1 minute before adding liquid pectin and Sure-Jell pectin. Once pectin is dissolved, remove from heat. Skim off any foam that has formed. Pour into jelly jars. Allow to cool before refrigerating. Use within one month. For longer storage, preserve with food safe wax or a canning method. Makes about 6 6-oz jars.
Chef’s Note—If making jam instead of jelly, do not strain In the Dark-blackberry mixture.
Tassel Ridge® Blackberry Iowa Marquette Jelly
Ingredients:
6-8 oz fresh blackberries
1 bottle Tassel Ridge Iowa Marquette
4½ cups sugar
1 3-oz pouch liquid pectin
1 1.75-oz pkg Sure-Jell pectin
1½ tsp vanilla
Directions:
Purée blackberries. Combine Tassel Ridge Iowa Marquette and blackberries in heavy pan. Bring to a boil. Strain. Return to pan. Add sugar. Return to a boil. Boil for 1 minute before adding liquid pectin, Sure-Jell pectin, and vanilla. Once pectin is dissolved remove, from the heat. Skim off any foam that has formed. Pour into jelly jars and allow to cool before placing in the fridge. For longer storage, preserve with food safe wax or a canning method. Makes about 6 6-oz jars.
Chef’s Note—If making jam instead of jelly, do not strain Iowa Marquette-blackberry mixture.
