Port Wine and Orange Jelly

makes 3 ½ pounds Jellies, James & Chutneys – Preserving the Harvest

• Ready In: 30 mins
• Yields: 3 1/2 pounds

Ingredients

• 3  cups  red port wine
• 3  oranges, juice and zest of
• 1  lemon, juice and zest of
• 2 1⁄4 lbs sugar
• 9  ounces  liquid pectin

Directions

1. Put the port, orange and lemon juice and sugar in a large non-reactive pot and bring to a boil.
2. Once the sugar has dissolved, bring the mixture to a full rolling boil and cook for 10-15 minutes.
3. Add the pectin and boil for 2 more minutes, skimming off any foam.
4. Turn off the heat and test for set. If the jelly has reached the setting point, stir in the orange and lemon zest. Boil for 30 seconds.
5. Turn off the heat and let stand for 3-4 minutes then ladle into sterilized jars.