Port Wine Jelly

6 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 4 hr 30 min

“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.” - by Mama Smith

Ingredients

4 cups port wine
1 (2 ounce) package powdered fruit pectin
4 1/2 cups white sugar
1/2 teaspoon butter
5 half pint canning jars with lids and rings

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Metric US

Original recipe yields 5 half pint jars

Directions

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.

Nutrition

Amount Per Serving (40 total)

Calories
107 cal
5%

Fat
0.1 g
< 1%

Carbs
23.1 g
7%

Based on a 2,000 calorie diet

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Reviews (6)

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JOSEPHINE ♥ ALLRECIPES

Aug. 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 th..." See moreat 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. "

Lori

Sep. 14, 2010

"excellent taste, made port chocolate cupcakes and put the jelly in the middle as a filling (little bit) made the cupcake awesome...." See more"

suzianna

Dec. 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...." See more"

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