Wine Jelly

I was looking through my cookbooks on preserving since this is the height of the season for preserving and came across wine jelly. It sounded interesting so I decided to make some. I have 3 jars of basic and will probably have two jars of herb which is seeping now.

OK now that I made it what do I do with it.
Paulette

Hi,

I have seen pepper use pepper and wine jellys on top of a cream cheese as part of an appetizer tray. It may be just as good on soft brie, too. Spread on crackers or toast.

Regards,