So I'm going to edit mine to reflect that. By the way, I used a Cabernet Sauvignįrom reading other reviews, I believe people think mine is reviewing the initial poster's rather than two of the other reviews. All in all a good experience and I will try again. If you put to much pectin in it you will get a stiff jelly- more like for a sandwich. Finally, I think this jelly is supposed to be a little soft so it can be used on top of cream cheese or as a glaze. By some of the reviews I thought they would set up right away. The ball site said some jelly's take longer than others to set. My jelly did not start to set until several hours after they were made. You just leave them and then tighten them after they sit for 12-24 hours. It is also normal to see air bubbles coming from the jars (I thought water may have gotten into mine and that was why they were runny) Also, the bands on the lids had loosened- this is normal too. Also, when I took the jars out I heard the lids "pop" which I think is normal. This had me concerned because it looked like the jelly was more set prior to the processing. The jelly had turned to pure liquid after the 5 minute processing time. Ours carried the Sure Jell and the house brand only. One of the other folks on the site said her market carried it in the 2oz size. So I couldn't find a 2oz package of pectin. I have never made jelly before so I had no "canning tools" I did have a big pot and I set the jars on my steamer and it worked fine. I was so confused on a couple of things so I hope this helps the next virgin jelly maker. I'm rating this recipe on the ease of making this.
A lot of people can't picture how things can be used, until you show them. I also told them it was yummy on ice cream, too. This opened their minds to how good it really was. It presented beautifully, and it gave my guests an opportunity to try what they were getting. then I put whipped cream on the top of the bottom layer, replaced the top layer, then piped rosettes on top. What I did was invite people over for an open house, and actually served the White Zin over cream cheese with crackers, and the Cab was included in 2 desserts, one a pear tart with the Cab glaze, and the other I took a pound cake, cut in half, poked holes, heated jelly til it was pourable, poured it on the 2 sides of the pound cake, let it soak in. One reviewer gave hers as gifts but they didn't seem received well.
There is a very pleasant, soft, light wine flavor. Between the two, I actually preferred the Cabernet. I used a Cabernet Sauvignon first, then a White Zinfandel. I had no problem with the jelly setting up with the powder pectin. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta.
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