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Ingredients
- 2 cups port wine
- 3 cups sugar
- 1/8 tsp cinnamon
- 1/8 tsp cloves
- 6 oz liquid pectin
Preparation
Step 1
Sterilize 4 (8oz) jelly jars; leave in hot water until ready to fill.
In a pot, bring port, sugar, cinnamon and cloves. Heat 2 minutes, stirring constantly. Bring to a full rolling boil. Stir in pectin.
Boil 1 minute stir constantly. Remove pan from heat, skim off foam.
Ladle jelly into hot, sterilized jelly jars. Leaving 1/2 inch head space. Can cover with parafin or lids.