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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: 2039
Location: Arlington, Texas
Port Wine Jelly
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.


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


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).
Note: Relish should last 3 months stored in the refrigerator. Processed jelly may be stored in a cool place indefinitely.

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