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/

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.)

Melba's Jammin' wrote:
>
> How are the wine jellies used, Brian? I've seen recipes but have always
> been a little uncertain -- d'ya put it on toast?

I do

I don't think they're tart enough to use as a relish, but that's perhaps
my personal taste. I don't like mint jelly as a relish for lamb,
either.

B/

Not so good today.

The wine jelly is set, but... the jelly in the jars is now full of
bubbles. I've rotated the jars and managed to get some of them out, but
only the largest ones. The rest are seem to be too numerous and too
small.

What did I do? Not seen this before. Nary a bubble to be seen when the
jelly was liquid--where did they come from, and why didn't they just
float up and out into the headspace? The open glass I have in the
fridge didn't do this.

I'm sure it doesn't affect the taste one bit and I'm told the appearance
isn't that bad either, but I'd like to know.

B/

Melba's Jammin' wrote:
<edited>
> > 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?

I'm not Brian but I make port wine jelly. We use it as a condiment
with pork much the same way one would use horseradish. The port wine
jelly I make still contains alcohol so it isn't for children. You
can make a glaze for the pork with port wine jelly as well if you want
the flavour. The alcohol will burn off during the roasting process.
HTH

I've made port jam (white and red) with orange juice and cinnamon
basil or lemon thyme. It's delicious! The stuff that didn't set,
I've used as a glaze on cooked pears. Put a pear half in a dessert
bowl, put jam in the hole and microwave til hot.

I often use red wine with herbal jams. Like orange, wine and anise
hyssop.

Regards, Dianna
_______________________________________________
To reply, please remove "fluff" from my address.

In article >, Lily
> wrote:

> Melba's Jammin' wrote: <edited>
(snipped)
> > How are the wine jellies used, Brian? I've seen recipes but have
> > always been a little uncertain -- d'ya put it on toast?
>

> I'm not Brian but I make port wine jelly. We use it as a condiment
> with pork much the same way one would use horseradish. The port wine
> jelly I make still contains alcohol so it isn't for children. You
> can make a glaze for the pork with port wine jelly as well if you want
> the flavour. The alcohol will burn off during the roasting process.
> HTH

Thanks, Lily.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)