Cranberry port wine jelly

Yield: 1 Servings

Measure Ingredient
7 cups Sugar
3 cups Cranberry juice
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
1 cup Good port wine
6 ounces Liquid pectin

Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS".

Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan. Bring to a boil, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids. Makes 9 half-pint jars. (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal. I don't use paraffin.) Pat H. Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@...> on Aug 29, 1997

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