Port Jelly
By
Clare Chambers
@CerebralChasm
1
This is a great way to use up port that wasn't drunk over the festive period.
Serve with cheese and cold meats.
Serve with cheese and cold meats.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
3.5 x 250ml jars
Prep:
15 Min
Cook:
15 Min
Method:
Canning/Preserving
Ingredients
-
2 cport
-
3 cjam or granulated sugar
-
2 Tbsplemon juice
-
1orange - quartered
-
3cloves
-
2black peppercorns, whole
-
2cinnamon sticks
-
1/4 bottleliquid pectin (only required if using grnaulated sugar)
How to Make Port Jelly
- 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.
- Add pectin at this point if you are using it. Continue to simmer and stir for 6 minutes.
- 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.
- 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 - 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. - <------ here is a picture of my set-up and equipment.
About Port Jelly
Course/Dish: Jams & Jellies
Main Ingredient: Coffee/Tea/Beverage
Regional Style: English
Other Tag: Quick & Easy
