How To make Wine Jelly (Tested)
2 Envelopes unflavored
Gelatin 1 c Cold water
1 c Boiling water
1 c Sugar
1 Lemon, juiced
1 c Sweet wine (inexpensive:
Tawny port, ruby port, Blackberry, or sherry--I go For the color of The ruby port or blackberry Wine) Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diner's discretion. Posted by mfaison@pen.k12.va.us (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Wine Jelly (Tested)'s Videos
Easy Grape Jelly Recipe! ????
One thing I love about Isabella grapes is that they take me back to my childhood with their distinct “hubba bubba” like grape flavour, which makes them perfect for making jelly!
Recipe:
✅ 1kg Grapes
✅ 450grams white sugar
✅ 25 grams jam setta (or setting product of your choice. Just be sure to follow the directions as per products instructions)
You can alter the amount of sugar to suit your tastes. Our recipe above is already on the lower side as we prefer our Jelly to be more tart than it is sickly sweet.
Please let us know if you try this out!
Market Kitchen - Sparking Wine Jelly
Ching makes a sparkling wine jelly on Market Kitchen.
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RETRO RECIPE | FRUIT WINE JELLY 1955
Video is very late, but LADIES AND GENTS look what I made! A perfect jelly creation, wouldn't you agree?!
(Oh my goodness Theresa I forgot to edit in your delicious eggplant photo! Poo! I'm so glad you enjoyed it though!)
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Easy to make muscadine jelly!
In this video we show you how we make a batch of our muscadine jelly!
How to make wine from any jam - Apricot Preserves | Brewin' the Most
Fruit can be expensive. Exotic fruits even more so – gooseberries, dates, and elderberries can all set you back a pretty penny. Enter jam wine. It’s exactly as it sounds – wine made from jam. Use about four pounds of jam per gallon of water. Your gravity reading may be a little bit off from all the pectin in the jam, so don’t worry about getting too scientific with this one. The fruit wine wizard Jack Keller recommends some tannin and acid for adjustments. Jam wine is a great way to wade into the waters of fruits that may be non-native to your region. Give it a try, but be patient on clarifying!
Pro-tip: check out your local Asian supermarket for some more obscure jams and preserves.
What'd you think? Let us know in the comments! ????
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How to make Raspberry WINE Jelly-Steam Can or Water Bath Can
Let me show you how I make Raspberry wine jelly. I will be steam canning this recipe or it can be water bath canned.
Music is from Epidemic sounds :
Here are links to some of the products I use.
Steam Canner:
Presto 23 qt pressure canner:
Bernadin complete book of home preserving:
Batch(food preservation book).
Bernadin mason jar lids:
Kitchen aid mixer:
Nesco dehydrator:
Magnetic wand cap lifter:
So easy to preserve :
National center for home food preservation :
Health Canada
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