Why are some wine jellies quite sloppy?
Wine is a difficult product to jell on a consistent basis. Every wine is different, and because of this Ric varies the recipe with every batch. It took three years to figure out exactly what makes wine jell properly. Very few wine jelly makers have figured this out. The jell we have, spreads well, will stay on a cracker, is very consistent and feels just right to the taste. A wine jelly that falls away from the side of the jar can be used as a glaze or when cooking, but it will never stay on a cracker or on a piece of cheese. Many wine jelly makers are not winemakers, and therefore some don’t know all the components that make one wine different from the next. Lone Willow’s owners, Ric and Shelagh Stacey have been winemakers since 1976, and this has been a tremendous help in the wine jelly making process.
