Port Jelly
This jewel-colour jelly is a lavish gift from the heart.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 44 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
-
6 whole cloves
4 black_peppercorns
2 cinnamon sticks, broken
3 cups (750 mL) granulated sugar
2 cups (500 mL) ruby port
1/4 cup (50 mL) orange juice
1 orange, thinly sliced
1 pkg (85 mL) liquid pectin
Preparation:
Place cloves, peppercorns and cinnamon in centre of cheesecloth square. Gather up edges and tie with string.
In large saucepan, bring sugar, port, orange juice, orange and spice bag to boil; boil, stirring constantly, for 2 minutes.
Remove from heat. Using tongs, remove orange slices and spice bag. Squeeze liquid from bag back into pot. Stir in pectin, mixing well.
Pour into 1/2-cup (125 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
Additional Information
Source
Canadian Living Magazine: December 2004
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