Rice wine jelly

[Unferth]

I made a little too much rice wine (2 gallons in my fridge) so I'm trying something new to preserve it.

Recipe:

3.5 cups rice wine
1/2 cup of lemon juice
6 tablespoons powdered Pectin
4.5 cups sugar

Combine wine and all lemon juice, bring to boil. Add pectin and sugar, boil for 1 minute. Hot pack jelly into mason jars, add caps and boil jars and caps for 10 min.

I adapted this from a Chablis jelly recipe in Ball Blue Book guide to preserving.

 

[Unferth]

Here are some pics from the jam session

Ingredients:


Be attentive! boilover is likely


very very hot.


Not my clearest jelly (or wine)


Yield: 14x125ml jars. Thats about 7 half-pint jars in standard. They only have the metric ones up here.


I will include tasting notes when it sets!

 

[Baileisdad]

Would boiling the wine evaporate the alcohol.

 

[ong]

Boiling wine evaporates both water and alcohol, the alcohol a bit faster. One minute wouldn't do much to the alcohol content.

 

[KevinM]

Let us know how that works out and how it tastes. Then, maybe consider some other flavors... plum? Cherry blossom? Jasmine?

 

[Unferth]

The taste is pretty nice. I'm imagining a duck marinated in rice wine and glazed with this stuff, sprinkle some 5-spice and salt.