Port Jelly

Name: Port Jelly
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3.5 x 250ml jars
Cuisine: English
Ingredients: 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)

By Clare Chambers
@CerebralChasm

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

Serve with cheese and cold meats.

Rating:

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Comments:

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Serves:

3.5 x 250ml jars

Prep:

15 Min

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

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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

Step-by-Step

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.