>> > The recipe I currently am using for pepper jelly is "Chardonnay Hot
>> > Pepper Jelly", in which you replace the vinegar with Chardonnay. It's
>> > a lot smoother than the regular pepper jelly.
>> >
>> > Jo Anne

fj) I am tempted to try this but 6 1/2 cups of wine is a lot and the sugar
acid balance could be out of whack. I have a bottle of Banrock Station
unoaked chardonnay from Australia that is undrinkable. Are you shure about
using that much white wine in my recipe? Perhaps you could post your recipe.

F.J.