Port Wine Jelly

Port Wine Jelly

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    4 h 30 m
Mama Smith
Recipe by  Mama Smith

“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

Adjust Servings

Original recipe yields 5 half pint jars

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (9)

Rate This Recipe
JOSEPHINE ♥ ALLRECIPES
15

JOSEPHINE ♥ ALLRECIPES

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.

Lori
7

Lori

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

Sheila S.
5

Sheila S.

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.

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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