Port Jelly

By bakeaholic

This recipe calls for a great deal of sugar, but such a quantity is needed for your jelly to set properly. The clear ruby colour of this jelly is just stunning on your cheese plate! This jelly is fabulous spooned onto Stilton Shortbread.

Ingredients

• 2 cups ruby port wine
• 3 cups sugar
• 2 tbsp. lemon juice
• 1 orange, halved
• 3 whole cloves
• 2 black peppercorns
• 1/2 tsp. whole coriander seed
• 2 cinnamon sticks
• 1 pouch liquid pectin

Preparation

Step 1

1. Heat port, sugar, lemon juice, orange and spices, bringing just to a simmer. When a simmer has been reached, pour in pectin, stir well and simmer for 3 minutes. Remove from heat and strain into a jar. Let cool to room temperature then chill until ready to serve.
2. Serve port jelly with any cheese, from soft, mild mascarpone to rich, creamy brie or intense stilton.
3. Port jelly will keep refrigerated for up to 3 months.
4. To jar port jelly for pantry or gifts, follow proper canning procedures.