Recipe by Mama Smith
"Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket."
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1 (2 ounce) package
powdered fruit pectin
4 1/2 cups
half pint canning jars with lids and rings
I know. I know. I'm a bad reviewer but I just couldn't wait to use this recipe. I initially was going to use another recipe and bought Cabernet Sauvignon for $3.00. So rather than Port Wine, I used that instead. Also, I had only 3 1/2 cups of wine so I changed from 40 to 35 servings and used 1.75 oz of dry pectin. The color was beautiful and the taste was incredible. Next time (probably next year), I will use port because this tasted great and was fun to make with my daughter. Also, with my serving adjustment, I still made a total of 5 jelly jars.
excellent taste, made port chocolate cupcakes and put the jelly in the middle as a filling (little bit) made the cupcake awesome.
I have made many kinds of wine jelly and using port is a wonderful full-flavored version. It is sweet - DO NOT cut back on the sugar as this is the chemistry between sugar and pectin that makes it jell. Try adding a little lemon juice instead. Strangely I have found that the cheaper the wine .... the nicer the jelly. When adding lemon juice substitue 1/2 cup for the wine.
Whoa! This is REALLY sweet--as in, next time I'm cutting the sugar down by a half cup at least! But, despite the sugary-ness, so GOOD! Definitely will make this again.
Have made wine jelly for several years using different wines - found the white wines don't have nearly as much flavor - too fruity. Merlot has always turned out good, but the port, by far, has the strongest flavor & liked by all. I only use 3-1/2 cups of wine, and always use 1/4 cup lemon juice. Have used fresh and bottled - never noticed a difference. Have never had a batch fail. Have taken it to gatherings and served on a pretty platter with small crackers around the bottom of a long-stemmed champagne glass filled with the jelly and a demitasse spoon for spreading - lots of comments!!!
This was my first attempt at making jelly. I followed the recipe exactly with some inexpensive Fairbanks Port. It seems powdered fruit pectin packages only come in 1.75-oz sizes, though, so I just used one package. It was very easy to make, and it turned out perfectly! I tried some on crackers with a bit of "stinky cheese," and I loved the flavors together. This is a great, unique gift idea.
Turned out great, i ended up using my arbor mist wine that I had in the fridge for forever, tasted great.
Mine also did not set up using port. I talked to a friend who is a master preserver - she changed it to reduce the port to 3.25 cups and add 1/2 cup of lemon juice. Pectin requires a certain ratio of acid to sugar. Port doesn't have enough acid so adding the lemon juice should help it to set up better. If your using a white wine you can probably skip the lemon juice since white wine has more acid than port.
Also, be prepared with more jars- the yield on this recipe is also incorrect - my port "sauce" following instructions exactly yielded 8 half pints
* Percent Daily Values are based on a 2,000 calorie diet.
Port Wine Jelly
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 107
** Calories from Fat: < 1
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