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Why do some wine jellies not taste like wine?

Very many wine jellies that you taste don't actually taste like wine at all. Ric believes that this is because the jelly is cooked too long and thus loses all of  its wine characteristics. Lone Willow's signature recipe requires the jelly to come off the heat at a specific time and temperature, leaving the jelly tasting and smelling like the wine it was made from!

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.

Will chilling set my wine jelly?

Putting your wine jelly in the refrigerator will not make it set. Some people will tell you this, but it's not true. Wine jelly can be sloppy because the recipe was out of balance to begin with or the jelly has been broken up by running a knife through it. If it has been broken up, the only way to reset it is to heat the jelly to about 180 degrees F. and let it set again.

How should I serve the jelly?

We have provided a  SERVING IDEAS page for a thorough listing of ideas and recipes. It is our suggestion that you remove your wine jelly from the jar with a small spoon. In this way you don't disturb the rest of the jelly. You remove only the amount you want. If you use a knife, you tend to run the blade through the rest of the jelly which breaks up the bond. This bond will not reset itself.

What the heck is a Tayberry?

The Tayberry was developed by The Scottish Agricultural Society in the early '70s, and named after the Tay River in Scotland. The plant is a cross between an Aurora Blackberry from Oregon, and a Raspberry from Scotland. It has a fantastic flavour and aroma, which makes for a superb wine, and a great wine jelly. Lone Willow is the only known producer of Tayberry wine jelly.

Do you ship to the USA?

Regrettably not at this time. Due to ever increasing insurance rates, and with strict regulations on importing foods into the States, shipping to US customers is currently not viable.

Do you accept Visa or MasterCard?

Yes, both Visa and MasterCard are accepted. Simply print out the Order Form, fill it out and return it to us by mail or fax. You can also copy and paste it into a word document and email it back. At this time, unfortunately, we are not able to accept orders directly from the web site.

Do you custom label for customers?

Yes, Lone Willow has a fabulous new printer that produces glossy, waterproof labels with pictures or company logos. Visit the CUSTOM LABEL page to see more.

What is Mead?

Mead is a fermented alcoholic beverage made of honey, water, and yeast. Meadhing is the practice of brewing honey. Mead is also colloquially known as "honey wine". A brewery that deals specifically in mead is called either a meadery or a mazery. Meads first known description dates back to 1700-1100 BC. In many parts of Europe it was traditional to supply a newly married couple with enough mead for a month, ensuring happiness and fertility. From this practice we get honeymoon.

What is Plum Madeira?

Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking. Plum Madeira is made from prune plums instead of grapes. What makes it special is a process consisting of subjecting the wine to a high temperature for a period of months. This process is meant to duplicate the effect of a long sea voyage of the aging barrels through tropical climates. Madeira was originally unfortified, but the addition of grape brandy increased its ability to survive long voyages.

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