This turned out really well for my first time. I used one bottle of a $3 wine from Wal-mart for each batch. I used white zin and a cab sauv. There seemed to be some problems with the pectin. I used a 1.75 box, but put it in with the wine and sugar while I washed the jars. For the initial bring to boil, I set it on medium and let it slowly come to a boil rather than quick boiling. This may have something to do with how it sets...The jelly does take a few hours to cool and set once all is done. I experimented a bit and put one in the refrigerator once it had cooled a little while and it really congealed quickly. The flavor was great! I was going to bring them to Thanksgiving as a little something for everyone. I made a little label on a word document and underneath the name put all the ways you could use it.

Reviewed On: Nov. 15, 2009

These were good, but not the best. The crust was super buttery and way too thick in proportion to the lemony goo. They just didn't taste lemony enough for us and I added an extra lemon (juiced) and lemon zest from all three lemons. I think the butter in the crust overwhelms the lemony flavor. We would have preferred twice the goo and half the crust...

Reviewed On: Nov. 14, 2009

I made this after work one day and took the express route. I fixed it in about an hour. To save on time, I cut chicken breast into bite size pieces and cooked it in the pot. Overall this came out really great and had the "cajun" taste I was looking for. Instead of pepper and salt, I substituted Tony Chachere's. Very Good!!

Reviewed On: Sep. 2, 2009