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. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Wed, 15 Oct 2008 10:24:25 -0500 From: Michael Gunter Subject: [Sca-cooks] Wine Jellies To: Cooks within the SCA 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 Subject: Re: [Sca-cooks] Wine Jellies To: Cooks within the SCA And much easier than starting with the calves feet too... *A Proper newe Booke of Cokerye* (England, mid-16th c.) 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 Subject: Re: [Sca-cooks] Wine Jellies To: Cooks within the SCA 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 Edited by Mark S. Harris wine-jelly-msg Page 2 of 2