Port-Wine Festival Jelly
|Port wine||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Liquid fruit pectin||3 Ounce|
Sterilize 4 (8-oz) jelly glasses (see Directions for Sterilizing); leave in hot water until ready to fill.
In top of double boiler, combine port, sugar, cinnamon, and cloves.
Place over rapidly boiling water; heat 2 minutes, stirring constantly.
Then, over direct heat, bring to a full, rolling boil.
Stir in pectin.
Again bring to a full, rolling boil; boil 1 minute- stir constantly.
Remove pan from heat.
Skim off any foam from liquid.
Ladle jelly into hot, sterilized jelly glasses.
Im- mediately cover with 1/8 inch hot paraffin.
Let cool; then cover with lid.
Looks beautiful on a buffet table.
Fills about 4 (8-oz) jelly glasses.
Serving size: Complete recipe
Calories 2731 Calories from Fat 0
% Daily Value*
Total Fat 0.01 g0.01%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 24.7 mg1%
Total Carbohydrates 615 g205.1%
Dietary Fiber 2.2 g8.6%
Sugars 603.3 g
Protein 0.38 g0.76%
Vitamin A 0% Vitamin C 0.16%
Calcium 5.1% Iron 10.5%
*Based on a 2000 Calorie diet