On my annual Sisyphean task (not Herculean because it's NEVER done) of
trying to edit the pantry, I made a batch of Chardonnay Jelly. 3 cups,
with what with the lmeon juice, water and sugar made 7 half-pints.
Woulda been 8 if I'd given each one just a tinch more headspace, but
never mind.

B'lieve it's going to gel fine, what's in the fridge is already set. A
*bit* loose, but hey, that's jelly anyway right? Right.

Didn't follow the mulled wine jelly recipe (Fancy Pantry) but just the
basic one. Only thing in there is the chardonnay---cheap Mondavi--lemon
juice, pectin, and sugar.

Color is great, a mild, barely-pre-dawn first sunstroke yellow, clear,
and the flavor is quite intense. But not wine-like at all. Tastes like
a strong pear jelly! OK, goes in the notes for next year, a pear slice
goes into jar....

B/