This pork wine jelly requires only four ingredients: port wine, powdered fruit pectin, white sugar, and butter. The recipe makes five (half-pint) jars.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
107 Calories
Recipe Instructions
Step 1
Add port wine to a large saucepan; sprinkle in pectin. Bring to a boil over high heat, stirring frequently. Add sugar once boiling; stir until dissolved. Return mixture to a boil; stir in butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
Step 2
Inspect 5 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
Step 3
Pour jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 5
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). Store in a cool, dark area.
