Port Wine Jelly Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS:,
1 cup: Port wine,
1 cup: Fresh grape juice, or fine quality commercially
Canned grape juice,
3 1/2 cup: Sugar,
3 ounce: Liquid pectin, 1/2 bottle
Directions:
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other
rich red wines, and apple juice may be substituted for grape. It is
used as a spread on scones, tea biscuits, English muffins, or tea
breads and as a glaze for, or accompaniment to, pork dishes, chicken,
or duck.
DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to
a boil over medium heat. Stir constantly until sugar is completely
dissolved. Remove from heat and stir in liquid pectin. Skim off foam
with metal spoon and immediately pour into hot sterilized jars.
Vacuum seal (hot water bath method, or may be refrigerated up to 6
weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
Source from luhu.jp
rich red wines, and apple juice may be substituted for grape. It is
used as a spread on scones, tea biscuits, English muffins, or tea
breads and as a glaze for, or accompaniment to, pork dishes, chicken,
or duck.
DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to
a boil over medium heat. Stir constantly until sugar is completely
dissolved. Remove from heat and stir in liquid pectin. Skim off foam
with metal spoon and immediately pour into hot sterilized jars.
Vacuum seal (hot water bath method, or may be refrigerated up to 6
weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
Source from luhu.jp