Wine Jelly!

June 7, 2008 1:55 PM

Wine jelly. Yes, wine jelly. It isn't bacon flavored, but you can make it yourself and its damn good. Distilled beverages can also be made into jellies, though they tend to be mixed with fruit juice.
posted by sotonohito (11 comments total)

I should also add that crab apples make some of the best damn jelly you'll ever taste, and adding a bit of single malt whisky improves the jelly tremendously. Regular apple jelly tends to be bland and boring, but crab apple jelly is amazingly good, even without the whisky.
posted by sotonohito at 1:57 PM on June 7, 2008 [1 favorite]

Mmmm.....bacon.
posted by neuron at 2:00 PM on June 7, 2008

So it's like a fancy, spreadable Jell-o shot?
posted by Sys Rq at 3:28 PM on June 7, 2008

In the same way Sevruga is like fish poo, yes.
I happen to adore fish poo.
Fun post, soto!
posted by Dizzy at 3:37 PM on June 7, 2008

Sys Rq Not really. The alcohol content is pretty close to zero as it mostly boils off during cooking. Just a fantastic taste. Like grape jelly (naturally) but with more voom and a more complex flavor.
posted by sotonohito at 4:24 PM on June 7, 2008

And even if it did have alcohol, a couple servings of jelly wouldn't do much.
posted by ryanrs at 4:50 PM on June 7, 2008

I have a book claiming vintage marmalade develops flavors the way vintage wine does, and I once did make some Seville orange jam no one would eat it was so bitter and orangey, but I couldn't bring myself to throw it out immediately, and three years later it was ambrosial.

I have plans for some real exotics this year.
posted by jamjam at 5:19 PM on June 7, 2008

I just realized the other day that yog(h)urt was "milk-jelly." Fruit and fruit juice + pectin = jelly. Milk + pectin = yog(h)urt.

Little perspective shifts can change your whole outlook.
posted by exlotuseater at 6:18 PM on June 7, 2008

A friend gave me some white zinfandel jelly. It was delicious.
posted by theora55 at 8:10 PM on June 7, 2008

I just realized the other day that yog(h)urt was "milk-jelly." Fruit and fruit juice + pectin = jelly. Milk + pectin = yog(h)urt.

Wrong, sorry. Yoghurt is made by introducing bacteria to milk, similar to cheese. Fruit pectin isn't really what makes it yoghurt, it just makes it thicker.
posted by dirtynumbangelboy at 11:06 PM on June 7, 2008

I wonder if this was discovered by a wine maker who added a little gelatin to clear their wine and took the process to its logical conclusion.
posted by revgeorge at 12:06 PM on June 8, 2008