We canned this into 4-oz jars because we think it will be used more as a condiment than as a jelly. We imagine it as a glaze for pork or ham, served on a bruschetta with blue cheese or on a panini with brie. I've read that this type of jelly used to be served as dessert with a little cream even.
Port Wine Jelly
(from The Complete Book of Small-Batch Preserving
)2 c port wine (this will also work with any robust, dry red wine)
1/4 c lemon juice
3 1/2 c sugar
1 pouch liquid fruit pectin
Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.
Place the wine, lemon juice and sugar in a large stainless steel or enamel saucepan. Bring to a boil over high heat & boil hard for 1 minute while stirring constantly (boiling should not stop when stirred). Remove from the heat & stir in the pectin.
Ladle into 9 hot sterilized 4-oz jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.
Makes about 36-oz
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
8 comments:
this would be FABULOUS paired with brie! i envision that classic baked brie with puff pastry and some walnuts. mmm.
Sounds delicious!
I've seen port jelly before, but I don't think I've ever had it. Sounds great. I envy your skill at canning. My mom has always canned and it is a skill I want to master at some point.
I love the idea of this port wine jelly. It's just unusual enough to make a great Christmas present. Stumbled this jewel!
It sounds amazingly delicious.
The color is beautiful and thank you for sharing the recipe too. I haven't try this version before.
This sort of jelly is traditionally served as a sauce with roast meats in England. I actually have a jar that I bought ages ago (but Paul doesn't really like it). It also is lovely to give a bit of richness to a balsamic reduction for a steak.
You got a beautiful colour!
Kat, I will give this a try. I have a port that might be better as a jelly than as a port.
And I thought of Foodycat's roast meat linkage. I can see it as a nice compliment to a horseradish sauce for a tougher roast like a rump roast.
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