Port Jelly

Clare Chambers


This is a great way to use up port that wasn't drunk over the festive period.

Serve with cheese and cold meats.

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3.5 x 250ml jars
15 Min
15 Min


2 c
3 c
jam or granulated sugar
2 Tbsp
lemon juice
orange - quartered
black peppercorns, whole
cinnamon sticks
1/4 bottle
liquid pectin (only required if using grnaulated sugar)


Step 1 Direction Photo

1Place all the ingredients (expect the pectin (if using)) into a large saucepan or maslin pan. bring slowly to a simmer stirring all the time to ensure the sugar dissolves.

2Add pectin at this point if you are using it. Continue to simmer and stir for 6 minutes.

Step 3 Direction Photo

3Remove from heat and pour into sterilised jars. Seal and allow to cool fully before labelling. ****See steps 4 - 6 for how to sterilise jars and lids.

Step 4 Direction Photo

4Rinse jars in hot water and stand upside down on a baking tray. Place in centre of the oven and bake for 30 minutes at 180C. Remove jars from oven just before jelly is ready and place upright on tea-towel on work surface. - use good quality oven gloves when handling the jars.
I highly recommend the use of a jar wrench to hold and lift the jars. *see step 6

Step 5 Direction Photo

5Rinse lids in hot water and place top down in a saucepan. Cover with water and bring to boil. Keep on a rolling boil for ten minutes. Drain and place open side down on kitchen paper.
When putting the lids on the jars do them up firmly but not too tight.

Step 6 Direction Photo

6<------ here is a picture of my set-up and equipment.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Coffee/Tea/Beverage
Regional Style: English
Other Tag: Quick & Easy
Hashtags: #Jelly, #preserves, #port