Port and Balsamic Jelly By Elizabeth Baird and The Canadian Living Test Kitchen

In two hours you can make four holiday gifts to go with roasts, poultry, ham and cheese platters. Choose either white port and white balsamic vinegar, or ruby port and traditional dark balsamic vinegar.

Servings: 5 cups (1.25 L)

Ingredients:

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	33
pro	0 g
total fat	0 g
sat. fat	0 g
carb	8 g
fibre	0 g
chol	0 mg
sodium	1 mg

Preparation:

In small saucepan simmer vinegar and orange strips until reduced to 1/4 cup (50 mL). Cover and let steep until cool.

Meanwhile, in bowl, cover 4 canning jar discs with hot water; set aside.

Strain vinegar into large saucepan; stir in sugar and port. Bring to boil over high heat, stirring constantly; boil for 1 minute. Remove from heat; stir in pectin, mixing well.

Pour into hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Wipe rim. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let cool on rack. Check that lids curve down. Refrigerate any that do not and use within 3 weeks.