I got a new piano. At least it wasn’t new by a long shot, but it was for me. I’d been missing one for years and there was a space just perfect for it in the front hall. This was my third and last one, and we had to celebrate.
So we had a Piano Jam!
Invited the whole d..n crowd, some 50 or so, and everyone who could, and would, had a go and jammed at the piano.
It was a blast!
I bought dozens of tiny glasses from the dollar store and filled them with my prize winning wine jelly.
We had a ball, made beautiful music, and everyone went home with a pot of ‘jam.’
Wine Jelly
2 cups wine (any kind); 3 1/4 cups sugar; 1 pkt (3 oz) pectin (I use the liquid kind: Certo, here)
Combine wine and sugar and heat, stirring until sugar has dissolved; bring up to a full, rolling boil and stir in the pectin. Bring up again to a full, rolling boil and boil for 1 minute. Remove from heat and pot in hot, dry pots.
That’s it, folks. Doesn’t need to be kept in the fridge until opened. Great on cheese, meat, and – according to a friend – on peanut butter toast.
Talking Pictures, a Sound Decision 
Oh my, I have GOT to try wine jelly! I’ve not heard of it before. Thank you for introducing me to something totally new.
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It is so easy and almost fail-safe, or has been so far. If we ever get some wine that is quite undrinkable, or got left too long, this is what I do with it. Hugh is teetotal so I don’t use wine in my cooking these days. And I got a blue ribbon one year when I made it with white wine, tho it doesn’t have that lovely ruby color. Good luck, Kathryn.
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