Comments on: Wine Jelly!

Wine Jelly!

sotonohito — Sat, 07 Jun 2008 13:55:31 -0800

Wine jelly. Yes, wine jelly. It isn't bacon flavored, but you can make it yourself and its damn good. Distilled beverages can also be made into jellies, though they tend to be mixed with fruit juice.

By: sotonohito

sotonohito — Sat, 07 Jun 2008 13:57:35 -0800

I should also add that crab apples make some of the best damn jelly you'll ever taste, and adding a bit of single malt whisky improves the jelly tremendously. Regular apple jelly tends to be bland and boring, but crab apple jelly is amazingly good, even without the whisky.

By: neuron

neuron — Sat, 07 Jun 2008 14:00:29 -0800

Mmmm.....bacon.

By: Sys Rq

Sys Rq — Sat, 07 Jun 2008 15:28:27 -0800

So it's like a fancy, spreadable Jell-o shot?

By: Dizzy

Dizzy — Sat, 07 Jun 2008 15:37:29 -0800

In the same way Sevruga is like fish poo, yes. I happen to adore fish poo. Fun post, soto!

By: sotonohito

sotonohito — Sat, 07 Jun 2008 16:24:53 -0800

Sys Rq Not really. The alcohol content is pretty close to zero as it mostly boils off during cooking. Just a fantastic taste. Like grape jelly (naturally) but with more voom and a more complex flavor.

By: ryanrs

ryanrs — Sat, 07 Jun 2008 16:50:46 -0800

And even if it did have alcohol, a couple servings of jelly wouldn't do much.

By: jamjam

jamjam — Sat, 07 Jun 2008 17:19:05 -0800

I have a book claiming vintage marmalade develops flavors the way vintage wine does, and I once did make some Seville orange jam no one would eat it was so bitter and orangey, but I couldn't bring myself to throw it out immediately, and three years later it was ambrosial. I have plans for some real exotics this year.

By: exlotuseater

exlotuseater — Sat, 07 Jun 2008 18:18:52 -0800

I just realized the other day that yog(h)urt was "milk-jelly." Fruit and fruit juice + pectin = jelly. Milk + pectin = yog(h)urt. Little perspective shifts can change your whole outlook.

By: theora55

theora55 — Sat, 07 Jun 2008 20:10:51 -0800

A friend gave me some white zinfandel jelly. It was delicious.

By: dirtynumbangelboy

dirtynumbangelboy — Sat, 07 Jun 2008 23:06:05 -0800

I just realized the other day that yog(h)urt was "milk-jelly." Fruit and fruit juice + pectin = jelly. Milk + pectin = yog(h)urt. Wrong, sorry. Yoghurt is made by introducing bacteria to milk, similar to cheese. Fruit pectin isn't really what makes it yoghurt, it just makes it thicker.

By: revgeorge

revgeorge — Sun, 08 Jun 2008 12:06:08 -0800

I wonder if this was discovered by a wine maker who added a little gelatin to clear their wine and took the process to its logical conclusion.