Muscat wine jelly
Ingredients:
  • 10.5cl white Muscat wine
  • 5cl water
  • 200g sugar
  • 2.5g pectin
 Preparation:
Cook the white Muscat wine until the alcohol has evaporated.
Add the sugar, and the pectin which has first been mixed with hot water.
Leave to stew for 5 min. Pour the still very hot preparation into sterilized (around 15 minutes in boiling water) glass jars with hermetic lids and close immediately.
 
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