This is a great recipe, as written. I had no problem with the jelly setting up with the powder pectin. I used a Cabernet Sauvignon first, then a White Zinfandel. Between the two, I actually preferred the Cabernet. There is a very pleasant, soft, light wine flavor. One reviewer gave hers as gifts but they didn't seem received well... What I did was invite people over for an open house, and actually served the White Zin over cream cheese with crackers, and the Cab was included in 2 desserts, one a pear tart with the Cab glaze, and the other I took a pound cake, cut in half, poked holes, heated jelly til it was pourable, poured it on the 2 sides of the pound cake, let it soak in... then I put whipped cream on the top of the bottom layer, replaced the top layer, then piped rosettes on top. It presented beautifully, and it gave my guests an opportunity to try what they were getting. This opened their minds to how good it really was. I also told them it was yummy on ice cream, too. A lot of people can't picture how things can be used, until you show them.