Bring the wine to the
boil with the lemon juice, the sugar, the cardamom and the orange rind,
cook two minutes. Add the pectin, cook one minute more. Put the jelly
in glass jars and allow it to cool down completely.
You can use all sorts
of wine and various additions. For white wine, you can try vanilla,
sage, lavender, or pear liqueur (Poire Williams). With red wine, cloves,
cinnamon, tarragon, thyme, rosemary or pepper.
Serve the jelly simply
on crackers, or with cheese (usual cheese, blue cheese like Roquefort
and cream cheese). White jelly is delicious with foie gras. You can
serve wine jelly with sweet dishes like
ice cream, pear pies and
cakes and chocolate pies
and other cakes. Also good with
lamb dishes (red wine
jelly) and seafood (white wine jelly).
You have to try what
amount of pectin is best, as it varies with the kind of pectin and the
circumstances. Test a bit of jelly by dripping it on a saucer and putting
it in the fridge for a short time.