Recipe for Port Wine Jelly from the Preserving section.
Port Wine JellyYou can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks. 2 cups good-quality port wine
3 cups granulated sugar
1 tablespoon freshly-squeezed lemon juice
2 cinnamon sticks, broken in half
3 ounces liquid pectin (Certo?) Prepare canning jars according to manufacturer's directions. Combine port, sugar, lemon juice and cinnamon sticks in a heavy saucepan. Bring the mixture to a boil over high heat. Stir to help dissolve the sugar. Boil vigorously for 2 minutes; remove the pan from the heat, and immediately add the pectin. Spoon the jelly into prepared jars, leaving 1/4 inch of headspace. Place a piece of cinnamon stick in each jar. Process the jars in a water bath according to the manufacturer's directions, no less than 10 minutes.
We hope you enjoy your freshly made Port Wine Jelly. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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