It seems I've been in a jelly making mood lately. Mostly unusual jellies. After the Habanero Gold and Jalepeno Pepper jellies,today it was port wine jelly. Tomorrow, it's going to be Sherry jelly. Both use the same recipe from cooks.com - http://www.cooks.com/rec/view/0,163,145163-244195,00.html. The port wine made a really good jelly. I can't wait until tomorrow morning to try it on biscuits,
VARIETAL WINE JELLY
2 c. wine (your choice)
3 1/4 c. sugar
1 pouch (3 oz.) liquid pectin
Wash and rinse 4 half-pint canning jars and metal rings; drain. Sterilize 4 new lids according to manufacturer's directions.
In a 5 to 6 quart pan mix wine with sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a boil and cook for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle mixture into jars, leaving 1/4 inch headspace. Wipe rims clean. Put lids and bands on jars. Screw tightly, don't force. At this point, process the jellies for storage at room temperature or else let them cool.
To process the jellies, place jars on a rack in a canning or other deep kettle of water at 180 degrees on a thermometer. If needed, add hot water to cover jars 1 to 2 inches. Return water to 180 degrees; maintain temperature, uncovered, for 10 minutes. Lift jars from water (do not tip) and set on a towel. Let stand until cool. Press center of lids to test seal; if lids stay down, jars are sealed. Serve jelly or store sealed jars in a cool, dark place up to 2 years. Refrigerate unsealed or opened jars up to 3 months. Makes 4 half-pints.
Per tablespoon: 40 calories; 0 g. protein; 10 g. carbohydrates; 0 g. fat; 0 mg. cholesterol; 0.7 mg. sodium.
