A quick Google of beer and soda jellies reveals that beer jelly is a well-trodden path but that soda jelly seems to be either avoided or not often attempted. Since I am not a beer lover (despite assurances from many that I would never, ever graduate from Drexel University without developing a taste for the stuff, since Drexel is a seriously, um, rambunctious school) I will start first with some soda jellies. I'll give some thought to the recipe over the next couple days with a goal of producing a prototype batch this weekend. Right now, I'm guessing that I'll need to use a minimum of sugar -just enough to activate the pectin - since soda is already so sweet, and maybe little or no additional liquid. I am going to start with the Orangina, mostly because I love it and it just sounds like would be great to glaze a fruit tart or in little thumbprint-type cookies. After that, who knows? Maybe I'll move on to Jolt because then I can make caffienated sandwiches to keep me awake after lunch.

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A very brief discussion of wine and herb jellies this weekend has led me to ponder the possibilities for beer and soda jellies. I can't dwell on this too long with out an attack of the queasies, but here's the brief lowdown: people use wine and/or herb jellies for all kinds of swanky things - brie glazes, canapes, that kind of martha-type food. Could beer jelly be used to glaze, say, a roast? What about top some cream cheese on an habanero cracker? And soda jelly - I knew a woman who used grape jelly in a truly astonishing Swedish-meatball-esque recipe. I wonder if, say, Fresca jelly would be good on anything that would be just as shockingly good as that grape jelly sauce (I think some people put grape jelly in their barbecue sauce, too). As novelties go, this could have interesting possibilities. What about Orangina jelly? Doesn't that sound kind of refreshing?

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