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.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

106.9 calories; 0 g protein; 23.1 g carbohydrates; 0.1 mg cholesterol; 1.5 mg sodium. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
08/17/2009
I know. I know. I'm a bad reviewer but I just couldn't wait to use this recipe. I initially was going to use another recipe and bought Cabernet Sauvignon for 3.00. So rather than Port Wine I used that instead. Also I had only 3 1/2 cups of wine so I changed from 40 to 35 servings and used 1.75 oz of dry pectin. The color was beautiful and the taste was incredible. Next time (probably next year) I will use port because this tasted great and was fun to make with my daughter. Also with my serving adjustment I still made a total of 5 jelly jars. Read More
(16)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2009
I know. I know. I'm a bad reviewer but I just couldn't wait to use this recipe. I initially was going to use another recipe and bought Cabernet Sauvignon for 3.00. So rather than Port Wine I used that instead. Also I had only 3 1/2 cups of wine so I changed from 40 to 35 servings and used 1.75 oz of dry pectin. The color was beautiful and the taste was incredible. Next time (probably next year) I will use port because this tasted great and was fun to make with my daughter. Also with my serving adjustment I still made a total of 5 jelly jars. Read More
(16)
Rating: 5 stars
08/17/2009
I know. I know. I'm a bad reviewer but I just couldn't wait to use this recipe. I initially was going to use another recipe and bought Cabernet Sauvignon for 3.00. So rather than Port Wine I used that instead. Also I had only 3 1/2 cups of wine so I changed from 40 to 35 servings and used 1.75 oz of dry pectin. The color was beautiful and the taste was incredible. Next time (probably next year) I will use port because this tasted great and was fun to make with my daughter. Also with my serving adjustment I still made a total of 5 jelly jars. Read More
(16)
Rating: 4 stars
10/27/2011
I have made many kinds of wine jelly and using port is a wonderful full-flavored version. It is sweet - DO NOT cut back on the sugar as this is the chemistry between sugar and pectin that makes it jell. Try adding a little lemon juice instead. Strangely I have found that the cheaper the wine .... the nicer the jelly. When adding lemon juice substitue 1/2 cup for the wine. Read More
(7)
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Rating: 5 stars
09/14/2010
excellent taste made port chocolate cupcakes and put the jelly in the middle as a filling (little bit) made the cupcake awesome. Read More
(7)
Rating: 4 stars
12/28/2010
Whoa! This is REALLY sweet--as in next time I'm cutting the sugar down by a half cup at least! But despite the sugary-ness so GOOD! Definitely will make this again. Read More
(5)
Rating: 4 stars
08/14/2013
Mine also did not set up using port. I talked to a friend who is a master preserver - she changed it to reduce the port to 3.25 cups and add 1/2 cup of lemon juice. Pectin requires a certain ratio of acid to sugar. Port doesn't have enough acid so adding the lemon juice should help it to set up better. If your using a white wine you can probably skip the lemon juice since white wine has more acid than port. Also, be prepared with more jars- the yield on this recipe is also incorrect - my port "sauce" following instructions exactly yielded 8 half pints Read More
(5)
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Rating: 4 stars
12/06/2013
Have made wine jelly for several years using different wines - found the white wines don't have nearly as much flavor - too fruity. Merlot has always turned out good but the port by far has the strongest flavor & liked by all. I only use 3-1/2 cups of wine and always use 1/4 cup lemon juice. Have used fresh and bottled - never noticed a difference. Have never had a batch fail. Have taken it to gatherings and served on a pretty platter with small crackers around the bottom of a long-stemmed champagne glass filled with the jelly and a demitasse spoon for spreading - lots of comments!!! Read More
(4)
Rating: 5 stars
07/31/2012
This was my first attempt at making jelly. I followed the recipe exactly with some inexpensive Fairbanks Port. It seems powdered fruit pectin packages only come in 1.75-oz sizes though so I just used one package. It was very easy to make and it turned out perfectly! I tried some on crackers with a bit of "stinky cheese " and I loved the flavors together. This is a great unique gift idea. Read More
(2)
Rating: 5 stars
07/23/2011
Turned out great i ended up using my arbor mist wine that I had in the fridge for forever tasted great. Read More
(2)
Rating: 5 stars
02/03/2014
This was very good. I have made many jams and jelly but this was the first time I used wine! Very different flavor but yummy! It has a sweetness that is different from the typical fruit jelly. I did not think it was too sweet as others have said. Maybe because I only use a thin layer? Anyways very tasty! Thanks! Oh and I also halved the recipe and it came out well. I didnt bother canning it as we were eating it right away. Read More
(1)