Port Jelly
This recipe makes 4 cups servings
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 |
This jewel-colour jelly is a lavish gift from the heart.
Ingredients
- 6 whole cloves
- 4 black peppercorns
- 2 cinnamon sticks, broken
- 3 cups granulated sugar
- 2 cups ruby port
- 1/4 cup 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.
Source : Canadian Living Magazine: December 2004
- Keywords : Condiments/sauces; Canning/Pickling/Preserving; Boil; Sugar; Orange juice; Cinnamon;
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