Port Wine Jelly Recipes

PORT WINE JELLY

Steps:

• Remove lids and neckbands from jars and set aside. Fill a stock pot three quarters full with water and bring to a rolling boil on high heat. Using rubber-coated jar lifting tongs, dip each jar in boiling water for 10 seconds. Remove each jar and invert onto a clean dry hand towel. Repeat this process with lids and neckbands, using regular tongs. Once the jars and lids are removed from the water, they should dry almost immediately from the heat. Make sure they are all completely dry before filling jars. Discard boiling water, rinse pot with cool water and wipe out. Use the same pot to make the jelly.
• Place the wine, lemon juice and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon. Keep on a hard boil for one minute. Remove from heat and stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Note: stir at a slow pace to prevent bubbles from forming. Don't stir vigorously or whisk.
• While mixture is still hot, ladle into clean half pint jars leaving about 1/4 inch (6mm) headroom in each one. A skin will form on the jelly liquid as it cools in the pot, so stir as needed to keep it from setting up during this process. Wipe rims of jars with a damp towel as you fill them and cover each with lid, and close with a neckband and tighten. Using a water bath canning pot with a rack or the same stock pot used for sterilizing jars, submerge filled jars in boiling water for 10 minutes. Turn off heat and let jars sit in water for at least 5 minutes. Carefully remove jars from water using jar-lifting tongs and place onto a heat-proof surface to cool. You will hear the canning lids pop as they each seal. After about 30 minutes, check each jar to make sure the top centers have been pulled downward and sealed. If you don't think the jar has sealed, reprocess in the boiling water, or refrigerate and eat within 3 weeks.
• Store sealed jelly in a cool dry place, and refrigerate after opening.

WINE JELLY

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

WINE JELLY

Steps:

• Combine sugar and wine in a large saucepan.
• Mix well.
• Cook over medium heat, stirring continuously, until sugar is dissolved.
• Remove from heat.
• Add liquid pectin and mix well.
• Skim off any foam and discard.
• Pour immediately into hot, sterilized jars and seal.
• Let cool.

PORT WINE JELLY

Steps:

• Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
• Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
• Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
• Seal as directed.

PORT WINE JELLY

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.

PLUM-PORT WINE JELLY

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.