My son-in-law, bless his heart, bought me a huge bottle of cheap chardonnay. I am not usually a wine snob but I could hardly make it through one glass. I froze some in ice cubes to use, in case of an emergency, in dishes when I am out of the good stuff but still had a lot left over. This recipe took a cheap, undrinkable wine & turned it into one of the best jellies I've had! I haven't tried it w/ cream cheese yet (not sure I will...I really like sweet pepper jelly for that) but it was wonderful on a buttered biscuit. There is a winish aroma to it but not in the flavor...not even a piquant aftertaste. LOL It really tastes like a gourmet white grape jelly...very good! I did not use a water bath on mine...I used the inversion method & every jar sealed. Oh, & I used a 3 oz. liquid pack of pectin instead of 2 oz. of dry...no problems w/ it setting up.
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