port jelly

By Clare Chambers
from Beckermet

This is a great way to use up port that wasn't drunk over the festive period. Serve with cheese and cold meats.

serves 3.5 x 250ml jars
prep time 15 Min
cook time 15 Min
method Canning/Preserving

Ingredients For port jelly

  • 2 c
    port
  • 3 c
    jam or granulated sugar
  • 2 Tbsp
    lemon juice
  • 1
    orange - quartered
  • 3
    cloves
  • 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.
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