Friday, June 26, 2009

Port Wine Jelly

Sunday when we were on our strawberry jam frenzy we were using a recipe that called for sherry but Matt decided he'd rather use a bottle of port that has been sitting in our stash in the basement. That meant we were opening a whole bottle for just 1/2 cup to be used in a recipe. What to do with the rest beyond having a Sunday afternoon drinking spree? Well, port wine jelly of course!
port wine jelly
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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

8 comments:

grace said...

this would be FABULOUS paired with brie! i envision that classic baked brie with puff pastry and some walnuts. mmm.

Cate O'Malley said...

Sounds delicious!

Lori said...

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.

Megan said...

I love the idea of this port wine jelly. It's just unusual enough to make a great Christmas present. Stumbled this jewel!

Lori said...

It sounds amazingly delicious.

pixen said...

The color is beautiful and thank you for sharing the recipe too. I haven't try this version before.

Alicia Foodycat said...

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!

Mark said...

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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