Title: Date: Wed, 15 Oct 2008 10:24:25 -0500
Subject: Period and modern jellies made with wine.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: medieval, jelly, wine, sugar, fruit, hoof, feet, spice, recipe

wine-jelly-msg - 11/4/08

Period and modern jellies made with wine.

NOTE: See also these files: wine-msg, marmalades-msg, jellied-milk-msg, custards-msg, Period-Fruit-art, spreads-msg, illusion-fds-msg, Honey-Butter-art, entertaing-fds-art.

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                                          Stefan at florilegium.org
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Date: Wed, 15 Oct 2008 10:24:25 -0500
From: Michael Gunter <countgunthar at hotmail.com>
Subject: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Making wine jelly is absurdly simple but people
are very impressed by it.

Here's just one example: (Stolen from AllRecipes.com)

3 1/2 cups wine 
1/2 cup fresh lemon juice 
1 (2 ounce) package dry pectin 
4 1/2 cups white sugar 

DIRECTIONS
Combine wine, lemon juice, and pectin in a large saucepan.
Bring to a boil, stirring frequently. Add sugar, stirring until
dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam off top, if necessary. 
Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
Tighten 2 piece lids. Process for 5 minutes in boiling water bath. 

Boom. Done. 

Just about any wine can be used for this. 

Gunthar

Date: Wed, 15 Oct 2008 12:46:37 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

And much easier than starting with the calves feet too...
*A Proper newe Booke of Cokerye*
(England, mid-16th c.) <http://www.uni-giessen.de/gloning/tx/bookecok.htm>

To make cleare Jellye. Take two Calves feete and a shoulder of Veale, 
and sette it upon the fyre in a fayre potte wyth a gallon of water and a 
gallon of claret wyne, than lette it boyle till it be Jellye, and than 
take it up and drayne it, and putte thereto Synamon, Gynger and Suger 
and a lyttle turnesole to coloure it after youre dyscrecion.

Johnnae

Michael Gunter wrote:
<<< Making wine jelly is absurdly simple but people
are very impressed by it.

Here's just one example: (Stolen from AllRecipes.com)snipped
Boom. Done. 

Just about any wine can be used for this. 

Gunthar >>>

Date: Wed, 15 Oct 2008 17:45:31 -0600
From: Georgia Foster <jo_foster81 at hotmail.com>
Subject: Re: [Sca-cooks] Wine Jellies
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

you can also get the "no sugar needed" type pectin.  i used that for the pear jelly with spectacular results and it is somewhat safer for my diabetic friends

malkin

<the end>

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