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 Post subject: Port Wine Jelly
New postPosted: July 8th, 2017, 7:30 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1989
Location: Arlington, Texas
Port Wine Jelly
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Makes 5 one-half pint jars +/-

Recipe adapted from the port wine jelly produced by the Trappist monks of St. Joseph's Abbey in Spencer MA.
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Ingredients:

• 4 cups port wine, chilled
• 2 Tablespoons lemon juice
• 1 (2 ounce) package powdered fruit pectin
• 4½ cups white sugar
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Note: Powdered pectin and liquid pectin are not interchangeable. This recipe requires the powdered pectin and is cooked.
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Method:

1. Combine sugar with port wine and lemon juice in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes.
2. Quickly stir in 2 ounces of powdered fruit pectin.
3. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
4. Sterilize the jars and lids in boiling water for at least 5 minutes.
5. Pour the jelly into the hot, sterilized jars, filling the jars to within ½ inch of the top.
6. Wipe the rims of the jars with a moist paper towel to remove any food residue.
7. Top with lids, and screw on rings.
8. Place a rack in the bottom of a large stockpot and fill halfway with water.
9. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder.
10. Leave a 2 inch space between the jars.
11. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
12. Bring the water to a full boil, cover the pot, and process for 10 minutes.
13. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
14. 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).
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Note: Relish should last 3 months stored in the refrigerator. Processed jelly may be stored in a cool place indefinitely.
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