Best 2 Port Wine Jelly Recipes
Indulge in the delightful world of port wine jelly - a classic culinary creation that combines the rich, fruity flavors of port wine with the delicate texture of jelly. This versatile condiment is a true culinary chameleon, gracing both sweet and savory dishes with its unique charm. Spread it on a warm piece of toast for a quick and satisfying breakfast, or incorporate it into a delectable glaze for roasted meats, poultry, and vegetables. For a touch of elegance, serve port wine jelly alongside a cheese platter, allowing its fruity sweetness to complement the sharpness of aged cheddar or the nuttiness of brie. Whether you're a seasoned home cook or just starting your culinary journey, this collection of port wine jelly recipes will guide you in creating this versatile delicacy. From classic preparations to innovative twists, these recipes offer a range of options to suit every taste and occasion. So, gather your ingredients, put on your apron, and let's embark on a delightful journey into the world of port wine jelly!
Check out the recipes below so you can choose the best recipe for yourself!
PORT WINE JELLY
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.
Provided by Mama Smith
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h30m
Yield 40
Number Of Ingredients 5
Steps:
- Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g
PLUM-PORT WINE JELLY
Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.
Categories Condiment/Spread Plum Port Summer Boil House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 5
Steps:
- Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
Tips:
- Make sure your port wine is of good quality, as this will affect the final flavor of the jelly.
- If you don't have a candy thermometer, you can test the jelly by placing a small amount on a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Be careful not to overcook the jelly, as this will make it tough and chewy.
- Let the jelly cool completely before serving, as this will allow it to set properly.
- Serve the jelly with crackers, cheese, or fruit.
Conclusion:
Port wine jelly is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great way to use up leftover port wine, and it also makes a lovely gift. With just a few simple ingredients, you can make your own port wine jelly at home. So next time you have a bottle of port wine open, be sure to try this recipe. You won't be disappointed!
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