Port Jelly

6
Clare Chambers

By
@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:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3.5 x 250ml jars
Prep:
15 Min
Cook:
15 Min
Method:
Canning/Preserving

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)

Step-By-Step

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.
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.
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
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.
6<------ 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
Hashtags: #Jelly, #preserves, #port