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
Was this review helpful?
1 user found this review helpful
Mine also did not set up using port. I talked to a friend who is a master preserver - she...