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+-- Thread: Wine Jelly (/showthread.php?tid=126978)
Wine Jelly - Lorraine - 09-22-2011
I am always so hesitant about making jelly, for fear they will not set up. My first one today was my basic recipe, using a Sweet Reserve Red wine. This stuff was jelling in the jars as I was filling them. My second one is an experiment. Equal parts Apple Juice and Chardonnay. I've added some fresh thyme to the pot, and will add a sprig wehen a jar it. Fingers crossed!
Re: Wine Jelly - cjs - 09-22-2011
Sounds good - haven't made any 'catering' jams/jelly yet this year. (where has this year gone????)
Re: Wine Jelly - Lorraine - 09-22-2011
The white looks like it is setting up nicely.
I'll have to wait to try it, then see how many batches we want to make.
Re: Wine Jelly - Gourmet_Mom - 09-22-2011
I love you jams and jelly ideas, Lorraine! Come on retirement!
Re: Wine Jelly - Trixxee - 09-22-2011
Sounds delicious Lorraine!
Re: Wine Jelly - Harborwitch - 09-22-2011
I did a white wine and thyme jelly a bunch of years ago - so good on a chicken sandwich.
Re: Wine Jelly - Lorraine - 09-23-2011
The red set up beautifuuly, and tastes great. The white, on the other hand, is still runny, but the taste is fabulous. I think we can use it as a sauce when we have pork loin on the buffet. I've been using Dutch Jell, it is so much cheaper than pectin, and I can buy it in bulk at the Mennonite store. But, after reading up on it today, it needs a really high sugar contect to work. I may have to break down and buy their book.
Re: Wine Jelly - Lorraine - 09-24-2011
I let the white sit another 24 hours, and it has now set nicely. Luckily, I have another 1 1/2 cases of Chardonnay, and a big bucket of thyme.
Re: Wine Jelly - cjs - 09-24-2011
good to know, Lorraine - thanks.