Cranberry Wine Jelly
|Sugar||7 Cup (112 tbs)|
|Cranberry juice||3 Cup (48 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Port||1 Cup (16 tbs)|
|Liquid fruit pectin||6 Ounce (2 Packages, 3 Ounce Each)|
Combine the sugar, cranberry juice, cinnamon and cloves in a dutch oven or heavy kettle.
Bring to a boil, stirring to dissolve the sugar.
Boil for 1 minute, stirring frequently.
Remove from heat.
Stir in the port and pectin.
Skim off foam with a metal spoon.
Pour quickly into hot sterilized jars, leaving 1/2 inch head space; cover at once with a 1/8 inch layer of paraffin; seal with lids