Ginger beer concentrate: This recipe looks good, I'm thinking I can process it for 10 minutes in a boiling water bath.
Orange and Pinot Jelly: The recipe is from Ferber's Mes Confitures which is a book I looked at in the past and decided not to buy, but it's growing on me. I might just pick it up. Christine Ferber's great with using natural pectin (not boxed) and I am a fan of the same technique. In this recipe, she uses Granny Smith apples for her pectin.