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Ingredients
- 7 c. Sugar
- 3 c. Cranberry juice
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd cloves
- 1 c. Good port wine
- 6 ounce Liquid pectin
Directions
- Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS".
- Combine sugar, cranberry juice, grnd cinnamon, and grnd 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 warm sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids.
- Makes 9 half-pintjars. (I process my jellies in boiling water for 20 min, using the Ball lids which seal. I do not use paraffin.) Pat H.
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