Ingredients4 h 30 m servings 107 cals
- 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.
- 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.
Per Serving: 107 calories; 0.1 g fat; 23.1 g carbohydrates; 0 g protein; < 1 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 u...
excellent taste, made port chocolate cupcakes and put the jelly in the middle as a filling (little bit) made the cupcake awesome.
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 ...
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.
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 ...
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 ra...
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 ju...
Turned out great, i ended up using my arbor mist wine that I had in the fridge for forever, tasted great.