Since 1938 Barber & Haskill has been a family owned business serving the Barrie, Midland and Orillia areas. We are dedicated to providing you with the best in products, services and pricing.

Tuesday, December 2, 2014

The Winner is

We have a winner!!!!

Mary Archer of  +Banana Gift Baskets   is the Official Winner of our Recipe Contest.

Mary was one of the many people who submitted their recipe to be used in our Barber and Haskill Recipe Book.

Thank you to all of those who submitted their recipes, and don't forget to get your recipe book when they're out.

Stay tuned for when and where they will be available.

Partager Red Wine Jelly
  • 3 & 1/4 cups dry red wine
  • 1/2 cup lemon juice
  • 1 pkg. fruit pectin(certo 57g.)
  • 4 & 1/2 cups granulated white sugar
  1. Fill boiling water canner with water.
  2. Place 12 clean 125ml mason jars in canner.
  3. Cover, bring water to a boil; boil at least 10 mins. to sterilize jars at altitudes up to 1,000 ft.
  4. Place snap lids in boiling water; boil 5 mins. to soften sealing compound. *Combine wine, lemon juice and fruit pectin in a large, deep stainless steel or enamel saucepan.
  5. Bring to a full boil stirring constantly. Add sugar; return to a full boil.
  6. Boil hard 1 min. stirring constantly.
  7.  Turn heat off, stirring constantly; skim foam using a metal spoon.
  8. Quickly pour jelly into hot sterilized jars filling each to within 1/4 inch of top rim (head space).
  9. Wipe jar rims removing any stickiness.
  10. Center snap lids on jars; apply screw bands just until fingertip tight.
  11. Place jars carefully in water canner.
  12. Cover canner; return water to a boil; process 5 mins.
  13. Remove jars. Cool on counter 24hrs.
  14. Check jar seals. Sealed lids curve downward.
  15. Remove screw bands; wipe jars, label and store in a cool, dark place.

Only refrigerate after jars are open.

Mary Archer 

No comments :

Post a Comment

Thank you for your comment, we love to hear what our customers are saying.