[Sca-cooks] Question about Jelly making

Elaine Koogler kiridono at gmail.com
Tue Oct 21 06:03:24 PDT 2008

OK guys...I'm going to try to make wine jelly following Gunthar's recipe
that he sent out recently.  I'm planning to use a locally produced (about 15
miles down the road in Solomons, MD wine...a Black Raspberry Merlot...for
the jelly.  However, all I have on hand is Ball liquid pectin rather than
dry.  The directions on the box seem to indicate that it works the same as
dry...is this the case.  Gunthar's recipe specifies dry.  What do you folks
think?  Am I ok to use the liquid?



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