wine-jelly-msg - 11/4/08
Period and modern jellies made with wine.
NOTE: See also these files: wine-msg, marmalades-msg, jellied-milk-msg, custards-msg, Period-Fruit-art, spreads-msg, illusion-fds-msg, Honey-Butter-art, entertaing-fds-art.
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Date: Wed, 15 Oct 2008 10:24:25 -0500
From: Michael Gunter <countgunthar at hotmail.com>
Subject: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Making wine jelly is absurdly simple but people
are very impressed by it.
Here's just one example: (Stolen from AllRecipes.com)
3 1/2 cups wine
1/2 cup fresh lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar
DIRECTIONS
Combine wine, lemon juice, and pectin in a large saucepan.
Bring to a boil, stirring frequently. Add sugar, stirring until
dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam off top, if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Boom. Done.
Just about any wine can be used for this.
Gunthar
Date: Wed, 15 Oct 2008 12:46:37 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
And much easier than starting with the calves feet too...
*A Proper newe Booke of Cokerye*
(England, mid-16th c.) <http://www.uni-giessen.de/gloning/tx/bookecok.htm>;
To make cleare Jellye. Take two Calves feete and a shoulder of Veale,
and sette it upon the fyre in a fayre potte wyth a gallon of water and a
gallon of claret wyne, than lette it boyle till it be Jellye, and than
take it up and drayne it, and putte thereto Synamon, Gynger and Suger
and a lyttle turnesole to coloure it after youre dyscrecion.
Johnnae
Michael Gunter wrote:
<<< Making wine jelly is absurdly simple but people
are very impressed by it.
Here's just one example: (Stolen from AllRecipes.com)snipped
Boom. Done.
Just about any wine can be used for this.
Gunthar >>>
Date: Wed, 15 Oct 2008 17:45:31 -0600
From: Georgia Foster <jo_foster81 at hotmail.com>
Subject: Re: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
you can also get the "no sugar needed" type pectin. i used that for the pear jelly with spectacular results and it is somewhat safer for my diabetic friends
malkin
<the end>