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Port Wine Jelly

Canadian.kitchen's picture
Ingredients
  Sugar 3 Cup (48 tbs)
  Port wine 2 Cup (32 tbs)
  Liquid pectin 6 Ounce
Directions

In the top of a double boiler, over rapidly boiling water, combine sugar and port wine.
Mix well, and stir until dissolved—approximately 2 minutes.
Remove from heat.
Stir in liquid fruit pectin immediately, mixing well.
Skim off any foam.
Pour into hot, sterilized jars.
Seal with melted paraffin.
Makes 4 cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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