Site Logo

Mr. Lake's New Orleans Forum

Discussion boards for all who enjoy sharing information about food, drink, restaurants, history...
 
Mr. Lake's New Orleans Forums
It is currently November 18th, 2017, 9:39 am

All times are UTC - 6 hours




Post new topic Reply to topic  [ 1 post ] 
 
Author Message
 Post subject: Port Wine Jelly
New postPosted: October 20th, 2017, 4:28 pm 
Offline
Registered Users
User avatar

Joined: August 25th, 2008, 9:51 am
Posts: 1989
Location: Arlington, Texas
Port Wine Jelly
________________________________________
Makes 8 four ounce jars

Recipe adapted from the recipe for port wine jelly produced by the Catholic Order of Cistercians of the Strict Observance, popularly known as the "Trappists," of St. Joseph's Abbey in Spencer Massachusetts.
________________________________________

Ingredients:

• 3¼ cups sugar
• 3 cups port wine
• 1 Tablespoon lemon juice
• 1 pouch (3 ounces) liquid pectin.
________________________________________
Note: Powdered pectin and liquid pectin are not interchangeable. This recipe requires the liquid, since it isn't really cooked.
________________________________________

Method:

1. Wash the jars, lids, and bands in hot, soapy water, rinse and drain.
2. Combine sugar with port wine and lemon juice in a sauce pan and bring to a rapid boil, stirring constantly, until sugar is dissolved, about 5 minutes.
3. Quickly stir in 4 ounces of liquid pectin.
4. Remove from heat.
5. Ladle hot jelly into hot, sterilized jars, leaving ½ inch headspace.
6. Wipe rims of jars.
7. Tighten 2 piece lids.
8. Store in refrigerator or process in water bath
________________________________________
Note: Jelly should last 3 months stored in the refrigerator. Processed jelly may be stored in a cool place indefinitely.
________________________________________

Method to Process in Water Bath:

1. Place a rack in the bottom of a large stockpot and fill halfway with water.
2. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder.
3. Leave a 2 inch space between the jars.
4. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
5. Bring the water to a full boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
7. 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).
8. Processed jelly may be stored in a cool, dark area indefinitely.
________________________________________


Top
 Profile Send private message E-mail  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


Mr. Lake's New Orleans


Discussion boards
for all who enjoy sharing information
about food, drink, history.....


Other Sites of Local Interest
New Orleans Food & Drink Calendar



Mr. Lake's New Orleans





Support our Forum Members:




Kid Creole
601 Metairie Road, Metairie





A classic family cookbook





RouxBDoo's Cajun and Creole Food Blog


New Orleans Past This collection of websites captures New Orleans history by presenting what was once taken for granted -- advertisements, photos & other ephemera.

cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL Flash Games