Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
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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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
40
Yield:
5 half pint jars
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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

107 calories; carbohydrates 23.1g; fat 0.1g; cholesterol 0.1mg; sodium 1.5mg. Full Nutrition
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