In article >, Brian Mailman
> wrote:

> 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/

How are the wine jellies used, Brian? I've seen recipes but have always
been a little uncertain -- d'ya put it on toast?
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)