8 oz., 5 oz.
Cabernet Sauvignon is the premiere red wine in the world. The wine jelly is made with only three ingredients–wine, sugar, and pectin.
8 oz., 5 oz.
INGREDIENTS: Sauvignon Blanc Wine, Cane Sugar, Pectin
Use in making marinades, sauces, and glazes and as a condiment for all kinds of beef (even hamburger!), lamb, pork, duck, and stronger flavored game meats; pair with patés, semi-soft cheeses such as Roquefort and Gorgonzola, and firm cheeses such as Provolone and Romano; also pairs well with the sharp, tangy taste of aged cheeses (Cheddar, mature Gouda, Blue Cheese) on crackers; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts.
Weight: 8 oz, Weight: 5.0 oz.
Dimensions: 2.5 x 2.5 x 3.5 Dimensions: 2 x 2 x 2.5
Pectin: The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. The pectin that we use is derived from citrus peels and is produced in Europe not in China.
Brix: Brix is the term used a lot within the jam and jelly manufacturing industry, among others? Brix is actually the reading of total soluble solids within a batch. A soluble solid, for example sugar is a soluble sold… you take sugar, you put it in water, it will clarify. You can’t see it. You remove the water from the sugar. You cook it off. It will re-crystallize. It is a soluble solid. Fruit has natural sugar, natural acid. Those are soluble solids as well. So, the brix reading is a combination of all of those that come together. So, when you say that you want 65 brix, that is the sugar that’s added, it’s the natural sugar in the fruit, it’s the natural acid in the fruit, and also if there’s any additional lemon or citric acid that was added it certainly would be part of the soluble solids as well.
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