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
  • 1
    orange - quartered
  • 3
  • 2
    black peppercorns, whole
  • 2
    cinnamon sticks
  • 1/4 bottle
    liquid pectin (only required if using grnaulated sugar)

How to Make Port Jelly


  1. Place 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.
  2. Add pectin at this point if you are using it. Continue to simmer and stir for 6 minutes.
  3. Remove 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.
  4. Rinse 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
  5. Rinse 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.
  6. <------ here is a picture of my set-up and equipment.

Printable Recipe Card

About Port Jelly

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

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