Port And Grape Jelly
|Sugar||3 Cup (48 tbs)|
|Powdered pectin||8 Ounce (1 Box)|
|Grape juice||1⁄2 Cup (8 tbs) (Bottled)|
|Port wine||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
1. Measure the sugar into a bowl.
2. Mix the pectin with the juice, port and water in a five- to six-cup saucepan. Stir until the pectin has dissolved. Place over high heat and stir until the mixture comes to a full rolling boil.
3. Add the sugar at once and return to a hard boil. Boil one minute, stirring constantly.
4. Remove the jelly from the heat, skim off the foam and pour at once into hot sterile glasses. Seal with paraffin.