Best 2 Port Wine Jelly Recipes

Port wine jelly is a versatile condiment that can be used to enhance the flavor of both sweet and savory dishes. This classic recipe is made with just a few simple ingredients: port wine, sugar, and pectin. The result is a glossy, flavorful jelly that can be used as a glaze for meats, a sauce for desserts, or even as a standalone treat. Whether you're a seasoned cook or a novice in the kitchen, this guide will help you create a delicious and impressive port wine jelly that will surely impress your family and friends.

Let's cook with our recipes!

PORT WINE JELLY

Port Wine Jelly image

Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.

Provided by Mama Smith

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 4h30m

Yield 40

Number Of Ingredients 5

Ingredients

4 cups port wine
1 (2 ounce) package powdered fruit pectin
4 ½ cups white sugar
½ teaspoon butter
5 half pint canning jars with lids and rings

Steps:

Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g

PLUM-PORT WINE JELLY

Plum-Port Wine Jelly image

Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.

Categories Condiment/Spread Plum Port Summer Boil House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 5

Ingredients

3 pounds underripe red plums
3 cups water
Port wine
6 cups sugar
6 tablespoons liquid pectin

Steps:

Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

Tips:

Choose a good quality port wine that is not too sweet or too dry. A tawny or ruby port is a good choice.
Use fresh fruit that is in season. This will give your jelly the best flavor and color.
Be careful not to overcook the fruit. If you cook it for too long, it will lose its flavor and color.
Let the jelly cool completely before serving. This will help it to set properly.
Port wine jelly can be made in advance and stored in the refrigerator for up to two weeks. It can also be frozen for up to six months.

Conclusion:

Port wine jelly is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for serving with cheese, crackers, or bread. It can also be used as a glaze for ham, chicken, or pork. Port wine jelly is also a great addition to fruit salads and desserts. No matter how you choose to use it, port wine jelly is sure to please your taste buds.