Orange Sauterne Jelly

• 3 1/2 cups orange juice fresh, strained
• 1 1/2 cup sauterne good quality, or sherry
• 1 teaspoon lemon juice fresh
• 3 1/4 cups sugar
• 3 ounces fruit pectin, dry one box
• 6 each tarragon leaves fresh, sprigs

1. Place orange juice, sauterne, and lemon juice in heavy saucepan.
2. Mix together 3/4 cup sugar and the powdered light fruit pectin.
3. Add to wine mixture.
4. Cook over high heat, stirring constantly, until mixture comes to a hard boil.
5. Stir in remaining sugar.
6. Bring to a rolling boil, stirring constantly.
7. Boil for 1 minute.
8. Remove from heat and skim off foam with metal spoon.
9. Immediately pour into hot sterilized jars, add sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
10. Servings: makes 6 to 1/2 pint jars Notes: Sauterne may be replaced by other white wines in this sweet tart jelly.
11. The flavor lends itself for use both as a spread on breads and as a meat glaze.
12. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries.

orange juice fresh, sherry, lemon juice fresh, sugar, fruit pectin, tarragon

Taken from recipeland.com/recipe/v/orange-sauterne-jelly-2323 (may not work)