Best Port Wine Jelly Recipes

PORT WINE JELLY

Steps:

• 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.

PLUM-PORT WINE JELLY

Steps:

• Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

PORT WINE JELLY

Steps:

• Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
• Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
• Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
• Seal as directed.

PORT WINE AND ORANGE JELLY

Steps:

• Put the port, orange and lemon juice and sugar in a large non-reactive pot and bring to a boil.
• Once the sugar has dissolved, bring the mixture to a full rolling boil and cook for 10-15 minutes.
• Add the pectin and boil for 2 more minutes, skimming off any foam.
• Turn off the heat and test for set. If the jelly has reached the setting point, stir in the orange and lemon zest. Boil for 30 seconds.
• Turn off the heat and let stand for 3-4 minutes then ladle into sterilized jars.

BEETROOT IN PORT WINE JELLY

Steps:

• Take one packet of Port Wine Jelly - (500ml).Empty jelly chystals into a jug and dissolve in 250ml of boiling water, stir until the jelly crystals are completely dissolved.
• 1 can of diced pickled beetroot - drained well, retain liquid - at least 250 ml -( if not add white vinegar to make up 250ml) Add this to step 1
• In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture
• Place into the fridge until completely SET
• When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.
• This is a nice tasting and attractive looking relish; particularly good with cold meats and salads.
• Enjoy.