{ Exported from MasterCook Mac }

Water and pectin are cooked together before the wine is added. As usual
for powdered pectin, the sugar is added last. I've never made this.

Wine Jelly

Recipe By: Posted to r.f.preserving by Barb Schaller, 9-10-2007
Serving Size: 40

4 1/2 cups sugar
1 pkg. powdered fruit pectin (1-3/4 oz.)
3/4 cup water
3 cups wine

Measure sugar and set aside. Mix pectin and water in a large saucepan.
Bring to a boil over high heat. Boil 1 minute, stirring constantly.
Immediately add wine and sugar and cook, stirring, over medium heat,
keeping the mixture at just below the boiling point. Cook, stirring,
until the sugar is dissolved, about 5 minutes. Remove from heat and
skim if necessary. Pour into sterilized jars, leaving 1/2-inch headroom
and seal with sterilized lids. Yield: 4 to 5 half-pint jars.

Note: Champagne, rosé, or other full-bodied white wines make lovely
jellies. For a red jelly, choose a fortified wine such as port,
madeira, or sherry. Other red wines seem to be too acidic to make good
jelly.

Source: From library, 1991?

‹‹‹‹‹
Notes: Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p.
107, St. Martin¹s Press.


Per serving (excluding unknown items): 87 Calories; 0g Fat (0% calories
from fat); 0g Protein; 22g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 1 1/2 Fruit; 1 1/2 Other Carbohydrates
_____



--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

On Mon, 10 Sep 2007 07:12:11 -0500, Melba's Jammin'
> wrote:

>{ Exported from MasterCook Mac }
>
>Water and pectin are cooked together before the wine is added. As usual
>for powdered pectin, the sugar is added last. I've never made this.
>
>Wine Jelly
>
>Recipe By: Posted to r.f.preserving by Barb Schaller, 9-10-2007
>Serving Size: 40
>
>4 1/2 cups sugar
>1 pkg. powdered fruit pectin (1-3/4 oz.)
>3/4 cup water
>3 cups wine
>
>Measure sugar and set aside. Mix pectin and water in a large saucepan.
>Bring to a boil over high heat. Boil 1 minute, stirring constantly.
>Immediately add wine and sugar and cook, stirring, over medium heat,
>keeping the mixture at just below the boiling point. Cook, stirring,
>until the sugar is dissolved, about 5 minutes. Remove from heat and
>skim if necessary. Pour into sterilized jars, leaving 1/2-inch headroom
>and seal with sterilized lids. Yield: 4 to 5 half-pint jars.
>
>Note: Champagne, rosé, or other full-bodied white wines make lovely
>jellies. For a red jelly, choose a fortified wine such as port,
>madeira, or sherry. Other red wines seem to be too acidic to make good
>jelly.
>
>Source: From library, 1991?
>
> ‹‹‹‹‹
>Notes: Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p.
>107, St. Martin¹s Press.
>
>
>Per serving (excluding unknown items): 87 Calories; 0g Fat (0% calories
>from fat); 0g Protein; 22g Carbohydrate; 0mg Cholesterol; 0mg Sodium
>Food Exchanges: 1 1/2 Fruit; 1 1/2 Other Carbohydrates
>_____

Thanks Barb, if that was for me. But I was trying to make jelly for
wine grapes. My neighbor has Cabernet Sauvignon and other varieties
of wine grapes. I wanted to see if they would make decent jelly. I
don't think that I will work on that idea very hard.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Melba's Jammin' wrote:

> Note: Champagne, rosé, or other full-bodied white wines make lovely
> jellies.

Last year, I somehow had a couple cans of commercial pears, which I find
pretty much useless. I drained them, cut them into chunks, and
suspended them in a (California) Chardonnay jelly.... worked very nicely.

B/

"Brian Mailman" > wrote in message
...
Melba's Jammin' wrote:

> Note: Champagne, rosé, or other full-bodied white wines make lovely
> jellies.

Last year, I somehow had a couple cans of commercial pears, which I find
pretty much useless. I drained them, cut them into chunks, and
suspended them in a (California) Chardonnay jelly.... worked very nicely.

B/

Brian, that sounds bloody wunnerful. Thanks for a new outlook of stuff. May
St. Pectina bless you.
Edrena

The Joneses wrote:
> "Brian Mailman" > wrote in message
> ...
> Melba's Jammin' wrote:
>
>> Note: Champagne, rosé, or other full-bodied white wines make lovely
>> jellies.
>
> Last year, I somehow had a couple cans of commercial pears, which I find
> pretty much useless.

Well, except for those retro 'ladies lunch' diet plates with a scoop of
cottage cheese and a bottled maraschino cherry in it.... and how often
do I do *that*....

> I drained them, cut them into chunks, and
> suspended them in a (California) Chardonnay jelly....

Might have even been the famous Two Buck Chuck. Certainly nothing more
than $5-$6USian.

> Brian, that sounds bloody wunnerful. Thanks for a new outlook of stuff. May
> St. Pectina bless you.

<bowtotheleft><bowtotheright>

B/
> Edrena
>
>