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Monday, August 2, 2010

Update: Spiced Red Wine JELLY!

Upon examining my jars of spiced red wine syrup this morning, it appears that lemon peel has enough natural pectin to produce jelly! I've now got what I consider a 'soft jelly', not stiff, but if you turn the jar sideways you don't get any flow.

What do you think? Serve with crackers and a strong cheese? Other ideas?


  1. You know, if you take it and serve it at a wine and cheese party (or something similar), you could either serve it with or pour it over softened cream cheese, with rice crackers. I've had similar appetizers and it's really wonderful!

  2. Wow! I like that idea, Adoro! Thanks a lot!!