I have made jelly before and there are some things that can alter the set-up of the jelly. I am wondering if it makes a difference in the type of wine- maybe due to sugar content?? This recipe sounds really good.
**I just made this recipe today and used white merlot. I also used the boxed, powder pectin (1.75 oz). The jelly set up nicely- right away and was tasty (pretty sweet, but a nice wine flavor- good with cream cheese). It is very pretty and will make a great tasting, nice looking,and unique gift! Thank you!
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