Prep 0 mins
Cook 0 mins
- 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.
I have made this jelly for holiday gifts for years. This is really a nice, basic recipe that takes very well to experimentation. I have used many different kinds of wines. Remember, if you don't like drinking it...you won't like eating it. So, use a good quality wine.
Wonderful, goes well with some blue cheese and digestive biscuits, among other things.
This tastes wonderful and is SO easy to make! It's the first time I used pectin (liquid or otherwise) and when it was still liquid after 10 minutes of processing I got a little concerned. I shouldn't have worried though - once the jars cooled everything jelled perfectly. If you're a port lover, this jelly is a must!