WHITE ZINFANDEL JELLY WINE

I think jamming (or is it jellying?) has become my new obsession. No more pretty new flowers to take pictures of so I have moved on to preserving this year's crops. Before I can do that, I started with Pepper Jelly yesterday and today's new venture is WINE JELLY from Allrecipes.

FIRST, GATHER EVERYTHING THAT YOU NEED. MAKE SURE TO HAVE YOUR HANDY JELLY MAKER READY (in this case my daughter Josceline),

YOUR JELLY JARS STERILIZED, AND...

STERILE LIDS

ADD THE FOLLOWING INGREDIENTS IN A LARGE POT AND BRING TO A BOIL:

3 1/2 CUPS WINE (I used White Zinfandel)

1/2 FRESH LEMON JUICE (I used bottled lemon juice because the USDA told me so)

1 (2 OZ) DRY PECTIN (I used 3.5 oz dry pectin because other reviewers said the jelly was runny)

ADD 4 1/2 CUPS SUGAR AND STIR UNTIL DISSOLVED

Everyone say, "AWWW! Look at Spitfire's Jelly Maker."

ROLLING BOIL FOR 1 MINUTE

SKIM FOAM OFF TOP IF NECESSARY

POUR JELLY IN JARS AND COVER WITH LID AND RING

MY JELLY MAKER POSING WITH HER CREATION

WHITE ZINFANDEL JELLY WINE

WHITE ZINFANDEL WINE JELLY vs CABERNET SAVIGNON WINE JELLY

I MADE MY FIRST JELL-Y!

WE BE JAMMING!

But before we start jamming, let's get prepare and organize.

PRETTY PURPLE GLOVES TO PREVENT BURNING HANDS

STERILE JELLY CANS

STERILE LIDS SOAKED IN ALREADY BOILED WATER

Jar Bands can be reused and do not need to be sterile.

Jar Lids must be sterile and can only be used once.

1 CUP CHOPPED RED BELL PEPPER

1/2 CUP CHOPPED JALAPENO PEPPER

5 CUPS WHITE SUGAR

1 1/2 CUPS APPLE CIDER VINEGAR

1 (6 FLUID OUNCE) LIQUID PECTIN

DICE SOME JALAPENO PEPPERS AND RED BELL PEPPERS FOR OPTIONAL PEPPER FLOATIES IN THE JELLY

AS FOR THE REST OF THE PEPPERS, USE A FOOD PROCESSOR TO MAKE...

PEPPER MEDLEY BABY FOOD

POUR PEPPER MEDLEY BABY FOOD AND DICED PEPPERS IN A LARGE POT

I made the mistake of using my second largest pot and the jelly overflowed.

ADD SUGAR

ADD VINEGAR

BRING TO A ROLLING BOIL

BOIL FOR 3 MINUTES

REMOVE FROM HEAT AND LET COOL FOR 5 MINUTES

STIRRING CONSTANTLY, ADD PECTIN AND COOL FOR AN ADDITIONAL 2 MINUTES

OPTIONAL STERILIZED TOOLS FOR EASY POURING AND TO MAKE JELLY WITHOUT FLOATIES

YOU MAY EITHER DO

A. POUR JELLY INTO SIFTER/FUNNEL TO MAKE CLEAR JELLY.

OR

B. POUR JELLY STRAIGHT INTO JARS TO INCLUDE FLOATIES.

PUT LIDS AND BANDS ON JARS

CLEAR JELLY

JELLY WITH FLOATIES

THEN YOU ARE DONE!

AFTER COOLING, MAKE SURE LIDS ARE SEALED BY VERIFYING IF THEY POP.

IF THEY DON'T POP, THE LID IS SEALED.

IF THEY DO POP, THE LID ISN'T SEALED.

LAST BUT NOT LEAST...

TASTE TEST!!!

DOESN'T IT LOOK SO NUMMY?

AUGUST 7, 2009 GARDEN PICTURES

APPY DINNER ANYONE?

Every once in a while, I get a yearning for appetizers. From mozzarellla sticks, potato wedges, chicken strips, buffalo wings, and even raw oysters, I love them all. Last night's Appy Dinner consisted of a weird variety inspired by my last visit to Red Lobster.

APPY DINNER WITHOUT THE DIPS

RED LOBSTER INSPIRED FONDUE BOWL

INGREDIENTS
1/4 cup cooked chopped shrimp
1 cup imitation crab meat
1 cup Velveeta block cheese, cubed
5 slices of baby Swiss Cheese

1 cup 2 year Sharp Cheddar Cheese

2 tsp Creamy Buffalo Wing Sauce

1/4 cup white wine, used Conundrum 2006
1 cup milk
1 cup heavy cream
fresh Parsely, chopped
1/2 tsp paprika
1/2 tsp cayenne pepper
2 bread bowls

DIRECTIONS:

1. Mix all ingredients (excluding bread) into a large pot. Cook until melted and keep warm until serving.

2. Preheat oven to 350 degrees. Cut hole in bread. Cube bread top and place on sprayed baking sheet. Place bread bowls in baking sheet.

3. When the oven is ready, bake bread bowls and cubed bread until crusty about 15 minutes. Take bread out and put on serving platter with cubed bread surrounding the bread bowls.

4. Pour fondue into bowl and serve.

STORE BOUGHT JALAPENO POPPERS (HUSBAND'S FAVORITE)

COCONUT SHRIMP I

PLUM DIPPING SAUCE FOR JALAPENO POPPERS AND COCONUT SHRIMP

INGREDIENTS:

1/4 cup Plum preserve

1/4 cup sugar

1/2 cup crushed pineapple

DIRECTIONS:

Place all ingredients into a small saucepan. Heat until rapid boil and ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving.

COCONUT/PINEAPPLE DIPPING SAUCE

INGREDIENTS:

1/4 cup shredded coconut

1/4 cup sugar

1/2 cup crushed pineapple

DIRECTIONS:

Place all ingredients into a food processor and puree. Place puree into a small saucepan. Heat until rapid boil and ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving.

ORANGE MARMALADE DIPPING SAUCE FROM ANGIEITALIANO

INGREDIENTS:

1/4 cup Orange Marmalade

1 T Dijon Mustard

Tabasco sauce to desired taste

DIRECTIONS:

Place all ingredients into a small saucepan. Heat until rapid boil and ingredients are well blended. Remove from heat and pour into plastic container. Chill until serving.