PORT WINE JELLY
Use your favorite port in this recipe. We used tawny port. Don't omit the lemon juice in the recipe. The acid is needed to react with the pectin to encourage setting.
Provided by Heather Baird
Categories Side Dish
Time 1h5m
Number Of Ingredients 4
Steps:
- Remove lids and neckbands from jars and set aside. Fill a stock pot three quarters full with water and bring to a rolling boil on high heat. Using rubber-coated jar lifting tongs, dip each jar in boiling water for 10 seconds. Remove each jar and invert onto a clean dry hand towel. Repeat this process with lids and neckbands, using regular tongs. Once the jars and lids are removed from the water, they should dry almost immediately from the heat. Make sure they are all completely dry before filling jars. Discard boiling water, rinse pot with cool water and wipe out. Use the same pot to make the jelly.
- Place the wine, lemon juice and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon. Keep on a hard boil for one minute. Remove from heat and stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Note: stir at a slow pace to prevent bubbles from forming. Don't stir vigorously or whisk.
- While mixture is still hot, ladle into clean half pint jars leaving about 1/4 inch (6mm) headroom in each one. A skin will form on the jelly liquid as it cools in the pot, so stir as needed to keep it from setting up during this process. Wipe rims of jars with a damp towel as you fill them and cover each with lid, and close with a neckband and tighten. Using a water bath canning pot with a rack or the same stock pot used for sterilizing jars, submerge filled jars in boiling water for 10 minutes. Turn off heat and let jars sit in water for at least 5 minutes. Carefully remove jars from water using jar-lifting tongs and place onto a heat-proof surface to cool. You will hear the canning lids pop as they each seal. After about 30 minutes, check each jar to make sure the top centers have been pulled downward and sealed. If you don't think the jar has sealed, reprocess in the boiling water, or refrigerate and eat within 3 weeks.
- Store sealed jelly in a cool dry place, and refrigerate after opening.
PORT WINE JELLY
Make and share this Port Wine Jelly recipe from Food.com.
Provided by Tonkcats
Categories Jellies
Yield 1 batch
Number Of Ingredients 3
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
PORT WINE JELLY
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
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
SPICY PORT WINE JELLY
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
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
RED WINE JELLY
"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
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
WINE JELLY
Make and share this Wine Jelly recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Jellies
Yield 1 batch
Number Of Ingredients 4
Steps:
- Stir wine and sugar together, set aside for 10 minutes.
- Stirring occasionally.
- Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2" of tops.
- Wipe tops of jars and cover with lids.
- Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening.
- Use any red, rose or white wine. Or use a cream sherry, white port or marsala.
- Sweet wines make a more flavorful jelly than dry wines do.
- Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.
Nutrition Facts : Calories 3051.8, Sodium 29.4, Carbohydrate 711.1, Sugar 701.9, Protein 0.3
ROASTED GARLIC AND WHITE WINE JELLY
I'm always on the lookout for different kinds of savoury jellies. This one is great-from the local newspaper.
Provided by Jan in Lanark
Categories Jellies
Time 35m
Yield 4-5 cups
Number Of Ingredients 4
Steps:
- * To roast garlic: Cut off top of bulb, drizzle with a little olive oil and wrap tightly in foil. Bake at 350 for 25-30 minutes until soft.
- Place wine and garlic in a large saucepan.
- Add sugar and mix well.
- Bring to a full boil on high heat and boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in pectin.
- Stir for a few minutes until pectin starts to set and the garlic is distributed evenly.
- Pour into warm, sterilized jars, filling up to 1/4 inch and seal with sterilized snap lids.
Nutrition Facts : Calories 689.6, Sodium 8.8, Carbohydrate 155.8, Fiber 0.2, Sugar 150.9, Protein 0.6
WINE JELLY
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Provided by Sandaidh
Categories Jellies
Time 30m
Yield 6-8 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
POMEGRANATE WINE JELLY
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
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.
WHITE WINE JELLY
From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time)
Provided by twissis
Categories Jellies
Time 30m
Yield 14 2 oz servings, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
- Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
- Continue stirring till the sugar dissolves & remove the pan from the heat.
- Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
- Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
- Refrigerate & chill thoroughly till well-set. Unmold & serve.
- SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
- NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
Nutrition Facts : Calories 37, Sodium 2.2, Carbohydrate 5.9, Fiber 0.3, Sugar 5.2, Protein 0.6
PLUM-PORT WINE JELLY
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
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.
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