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Jelly That Outgrew Peanut Butter Jelly That Outgrew Peanut Butter
(about 1 hour later)
Rainy days, cool weather and the jet stream are playing havoc with spring. My plans for pickling asparagus and making rhubarb jam have been delayed. But eager to begin canning, I made this jelly from leftover wine.Rainy days, cool weather and the jet stream are playing havoc with spring. My plans for pickling asparagus and making rhubarb jam have been delayed. But eager to begin canning, I made this jelly from leftover wine.
Leftover wine? I know: it happens, though not often. Leftover wine? I know: it happens, though not often. 
Imagine the best grape jelly, less sweet and more stylized — more adult. Now imagine that jelly infused with herbs that intensify the subtle characteristics of the wine. This jelly has become a treasured item in my pantry.Imagine the best grape jelly, less sweet and more stylized — more adult. Now imagine that jelly infused with herbs that intensify the subtle characteristics of the wine. This jelly has become a treasured item in my pantry.
Cheeses of all sorts pair nicely with wine jelly, of course, but there are many other ways to use a spoonful. If you are without a bit of wine to add to a soup or stew, this jelly steps in with an assertive wine flavor and a subtle herbal undertone. Try brushing slightly warmed jelly on everything from poached pears to grilled chicken. Dice it into tiny cubes and scatter it over chilled asparagus and hard-boiled egg, then whisk a little more into the vinaigrette.Cheeses of all sorts pair nicely with wine jelly, of course, but there are many other ways to use a spoonful. If you are without a bit of wine to add to a soup or stew, this jelly steps in with an assertive wine flavor and a subtle herbal undertone. Try brushing slightly warmed jelly on everything from poached pears to grilled chicken. Dice it into tiny cubes and scatter it over chilled asparagus and hard-boiled egg, then whisk a little more into the vinaigrette.
But don’t think just of savory dishes. Chilled and sliced, the jelly is a sparkling garnish for a plate of cakes and cookies. Or whip it with cream to top an angel food cake or a bowl of raspberries.But don’t think just of savory dishes. Chilled and sliced, the jelly is a sparkling garnish for a plate of cakes and cookies. Or whip it with cream to top an angel food cake or a bowl of raspberries.
Powdered pectin, found in the baking aisle (look for Certo, Sure-Jell or Ball), is the secret ingredient. Commercial pectin is derived from citrus peels and seeds, as well as apple peels and cores, and interacts with the sugar and the wine in this recipe. While pectin takes all the guesswork out of jelly, it requires a hefty dose of sugar. (To make the jelly using Pomona Pectin with less or no sugar, first steep the wine and herbs, then follow the package directions.) Powdered pectin, found in the baking aisle (look for Certo, Sure-Jell or Ball), is the secret ingredient. Commercial pectin is derived from citrus peels and seeds, as well as apple peels and cores, and interacts with the sugar and the wine in this recipe. While pectin takes all the guesswork out of jelly, it requires a hefty dose of sugar. (To make the jelly with less or no sugar, try Pomona Pectin, first steeping the wine and herbs, then following the package directions.)
The better the wine, the better the jelly. After making gewürztraminer jelly, it seemed only logical to try pairing a Provençal rosé with herbes de Provence and Sauternes with rosemary. Each had a sweet, spicy flavor, ideal for stirring into a pan sauce or a glass of seltzer, mocking the wine coolers of my youth.  The better the wine, the better the jelly. After making gewürztraminer jelly, I tried pairing a Provençal rosé with herbes de Provence and Sauternes with rosemary. Each had a sweet, spicy flavor, ideal for stirring into a pan sauce or a glass of seltzer, mocking the wine coolers of my youth.