Port wine jelly
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Recipe by: lipinski
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
INGREDIENTS: Canned grape juice
1 c Port wine 3 1/2 c Sugar
1 c Fresh grape juice, or fine 3 oz Liquid pectin (1/2 bottle)
-quality commercially
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich
red wines, and apple juice may be substituted for grape. It is used as a
spread on scones, tea biscuits, English muffins, or tea breads and as a
glaze for, or accompaniment to, pork dishes, chicken, or duck.
DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil
over medium heat. Stir constantly until sugar is completely dissolved.
Remove from heat and stir in liquid pectin. Skim off foam with metal spoon
and immediately pour into hot sterilized jars. Vacuum seal (hot water bath
method, or may be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
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