Recipe: Port Wine Jelly

Title: Port Wine Jelly
Categories: Toppings, Preserve
Yield: 4 servings

INGREDIENTS: Canned grape juice
1 c Port wine 3 1/2 c Sugar
1 c Fresh grape juice, or fine 3 oz Liquid pectin (1/2 bottle)
-quality commercially

Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich
red wines, and apple juice may be substituted for grape. It is used as a
spread on scones, tea biscuits, English muffins, or tea breads and as a
glaze for, or accompaniment to, pork dishes, chicken, or duck.

DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil
over medium heat. Stir constantly until sugar is completely dissolved.
Remove from heat and stir in liquid pectin. Skim off foam with metal spoon
and immediately pour into hot sterilized jars. Vacuum seal (hot water bath
method, or may be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin