Plum Jelly

This morning we got up early and, since I didn't have to go to work, and the kids were asleep, I decided that now was the time to make that plum jelly. It doesn't take long if the juice has already been extracted! I used 4 cups of the juice, which is really thick and syrupy, with 6.5 cups of sugar and 1 pouch of liquid pectin. This yielded 8 cups of jelly (2 pints, 4 half-pints) and it's nice and tart even with the sugar added.

Now, if only I could figure out a plan for the rest of the juice. I have about 4 cups left. I found a recipe that called for plum juice and crystallized ginger, but I am wondering what other options I have. I suppose I could freeze the juice until I have other fruits to combine it with, but where's the fun in that?