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Port-Wine Festival Jelly

deasia's picture
  Port wine 2 Cup (32 tbs)
  Sugar 3 Cup (48 tbs)
  Cinnamon 1⁄8 Teaspoon
  Cloves 1⁄8 Teaspoon
  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.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

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

Port-Wine Festival Jelly Recipe