Recipe safety classification
Tested manufacturer recipe. Follow Bernardin’s exact ingredients, preparation, jar size, headspace, and process. Do not present this record as independently laboratory-tested by
Processing details
- Method
- Boiling-water
canning - Jar size / yield unit
- 125 mL Jars
- Headspace
- 1/4 inch
- Published processing direction
- At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft.
Publisher source
Bernardin’s official recipe page is the controlling source. The WPRM card preserves the imported formula and directions.
Preparation timeline
Read the full recipe card and source before starting. Complete any standing or maceration step stated there, then ready the canner, jars, lids, and measured ingredients.
Equipment
- Boiling-water canner with rack
- 125 mL Jars
- Jar lifter, funnel, and headspace tool
- Nonreactive preserving pot and accurate measures
Visual method guide
- Prepare and cook exactly as the recipe card directs.
- Fill hot jars with 1/4 inch headspace.
- Remove bubbles when applicable, wipe rims, and apply lids.
- Process according to the cited direction and the source’s elevation adjustment.
- Cool undisturbed and verify seals.
Safety essentials
Official Bernardin manufacturer recipe. Use the exact WPRM formula and the cited source directions; the imported record does not independently document laboratory testing.
About this recipe
Wine Lavender Jelly — Bernardin is a source-specific Bernardin home-canning record. The card below contains the complete imported formula and directions.
Before you begin
- Confirm the exact source remains available.
- Use only the stated jar size.
- Do not double or alter the preservation formula.
- Verify the elevation adjustment before processing.
Altitude and processing schedule
At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft. Follow Bernardin’s current elevation adjustment above the stated base elevation; never shorten the published process.
Wine Lavender Jelly — Bernardin
Ingredients
- 2 cups (500 ml) dry white wine
- 1 tbsp (15 ml) dried lavender flowers
- 2 cups (500 ml) granulated sugar
- 1 pouch (85 ml) BERNARDIN® Liquid Pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 4 clean 125 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Combine wine and lavender in a stainless steel pot. Bring to a boil; cover and remove from heat. Let steep 20 minutes.
- Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let drip 20 minutes to collect juice. Measure 1-3/4 cups (425 ml) juice into a large, deep stainless steel saucepan. Stir in sugar.
- Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.
- Quickly ladle hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim.
- Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
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Share your results how it turned out.Serving and storage
Cool 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.
Frequently asked questions
Can I change the formula?
No. Preserve the publisher’s exact proportions and method.
Can I use larger jars?
No. Use only the documented jar size.
What about altitude?
Use Bernardin’s current elevation adjustment and never reduce the base process.
Recipe context
This is a Bernardin-specific record. Do not combine its formula or processing statement with another recipe.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not change the
canning process to alter texture.
Source & provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Original language
- English
- Image provenance
- Provenance not documented in the imported record; editorial verification required.