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
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Shazad Malik
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Fernando Martinez
[email protected]I made this jelly with a white port wine and it turned out great. It's a nice variation on the classic recipe.
gaming mode
[email protected]I'm not a huge fan of port wine, but I really enjoyed this jelly. It's not too sweet or too tart.
Mohiuddin Shagor
[email protected]This jelly is a bit tart, but I like that. It's a nice contrast to the sweetness of the port wine.
Bilal Sangra
[email protected]I love the deep red color of this jelly. It's so festive and perfect for the holidays.
Nyarranatoma Gibba
[email protected]This jelly is a great make-ahead recipe. It can be stored in the refrigerator for up to two weeks.
Amrit Thapa
[email protected]I've been making this jelly for years and it never disappoints. It's the perfect way to use up leftover port wine.
Nizzy diva
[email protected]This is one of my go-to recipes for a quick and easy dessert. It's always a hit with my family and friends.
lungile mathenjwa
[email protected]I made this jelly as a gift for my friends and they loved it. It's a thoughtful and delicious present.
Muno Maxamad
[email protected]This jelly is perfect for serving with cheese or crackers. It's also great on toast or scones.
Narh Wilsons
[email protected]I love the combination of port wine and citrus in this jelly. It's a unique and delicious flavor.
Raja Rock
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but also not too difficult to make.
egye Gege
[email protected]I've never made jelly before, but this recipe made it so easy. It turned out beautifully and tastes delicious.
Casper Ede
[email protected]This recipe is so easy to follow and the results are amazing. I highly recommend it.
Himath Ali
[email protected]I made this jelly for a dinner party and it was a huge success. Everyone loved it!
Ynus bepari
[email protected]This is the best port wine jelly I've ever had. It's so smooth and flavorful.
SharkFinn1337
[email protected]I've made this jelly several times now and it's always a crowd-pleaser. It's the perfect balance of sweet and tart.
Mamun Mrm
[email protected]This port wine jelly recipe is a keeper! It's easy to make and turned out perfectly. I served it with a cheese platter and it was a hit.