Port Wine Jelly Food

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PORT WINE JELLY



Port Wine Jelly image

Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.

Provided by Mama Smith

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h30m

Yield 40

Number Of Ingredients 5

4 cups port wine
1 (2 ounce) package powdered fruit pectin
4 ½ cups white sugar
½ teaspoon butter
5 half pint canning jars with lids and rings

Steps:

  • Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g

PORT WINE JELLY



Port Wine Jelly image

Make and share this Port Wine Jelly recipe from Food.com.

Provided by Tonkcats

Categories     Jellies

Yield 1 batch

Number Of Ingredients 3

3 cups sugar
2 cups port wine
1/2 bottle liquid pectin (6 oz. size)

Steps:

  • Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
  • Remove from heat. Quickly stir in 1/2 bottle liquid pectin.
  • Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars.
  • Seal as directed.

Nutrition Facts : Calories 3077.2, Sodium 42.5, Carbohydrate 664.5, Sugar 636.2, Protein 0.9

SPICY PORT WINE JELLY



Spicy Port Wine Jelly image

Make and share this Spicy Port Wine Jelly recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 35m

Yield 8 half pints

Number Of Ingredients 5

2 cups port wine
3 cups honey
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine wine, honey, cinnamon and cloves in a large non reactive saucepan. Bring mixture to a full rolling boil. Add the pectin and again bring to a good boil.
  • Cook at this temperature for 2 minutes, stirring constantly. Remove from heat and skim off foam if needed.
  • Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 482.2, Sodium 10.5, Carbohydrate 113.1, Fiber 0.5, Sugar 109, Protein 0.5

POMEGRANATE WINE JELLY



Pomegranate Wine Jelly image

This is a lovely jelly that sets up a pretty pink color. Or a deep red--it's all in the wine you choose to use!

Provided by Whitney Donohue

Categories     Jellies

Time 5m

Yield 7 half-pint jars

Number Of Ingredients 5

2 1/2 cups wine (your choice)
1 cup pomegranate juice
1/2 cup lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar

Steps:

  • Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  • Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
  • *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.

BEETROOT IN PORT WINE JELLY



Beetroot in Port Wine Jelly image

Almost like a brawn but not a brawn!!!!!

Provided by patsone

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Take one packet of Port Wine Jelly - (500ml).Empty jelly chystals into a jug and dissolve in 250ml of boiling water, stir until the jelly crystals are completely dissolved.
  • 1 can of diced pickled beetroot - drained well, retain liquid - at least 250 ml -( if not add white vinegar to make up 250ml) Add this to step 1
  • In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture
  • Place into the fridge until completely SET
  • When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.
  • This is a nice tasting and attractive looking relish; particularly good with cold meats and salads.
  • Enjoy.

PLUM-PORT WINE JELLY



Plum-Port Wine Jelly image

Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.

Categories     Condiment/Spread     Plum     Port     Summer     Boil     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 5

3 pounds underripe red plums
3 cups water
Port wine
6 cups sugar
6 tablespoons liquid pectin

Steps:

  • Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

RED WINE JELLY



Red Wine Jelly image

"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."

Provided by Nana Lee

Categories     Jellies

Time 20m

Yield 40 serving(s)

Number Of Ingredients 4

3 1/2 cups wine
1/2 cup fresh lemon juice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar

Steps:

  • Combine wine, lemon juice, and pectin in a large saucepot.
  • Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
  • Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly. Remove from heat.
  • Skim foam off top, if necessary.
  • Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
  • Tighten 2 piece lids.
  • Process for 5 minutes in boiling water bath.

Nutrition Facts : Calories 109.8, Sodium 3.9, Carbohydrate 24.6, Fiber 0.1, Sugar 22.7

RED WINE JELLY



Red wine jelly image

This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season

Provided by Alex Hollywood

Categories     Condiment

Time 35m

Yield Makes 200ml/7fl oz

Number Of Ingredients 7

375ml red wine , such as Chinon
200g jam sugar
1 star anise
1 clove
2.5cm piece cinnamon stick
pinch of allspice
½ split vanilla pod , seeds scraped out

Steps:

  • Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.

Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar

PORT WINE JELLY



Port Wine Jelly image

Yield Yields 5 half-pint jars

Number Of Ingredients 4

1 cup port wine
1 cup cranberry juice
3 1/2 cups sugar
1/2 bottle Certo

Steps:

  • Stir wine, juice, and sugar together in double boiler over medium heat until sugar is dissolved. Remove from heat and add Certo. Pour into sterilized jars and seal immediately.

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