Port wine jelly
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Port wine jelly
Last updated 6/12/2012 1:18:43 AM. Recipe ID 49725. Report a problem with this recipe.
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      Title: Port wine jelly
 Categories: Desserts, Jams
      Yield: 4 Servings
      1 c  Port wine
      1 c  Fresh grape juice, or fine
           -quality commercially
           Canned grape juice
  3 1/2 c  Sugar
      3 oz Liquid pectin (1/2 bottle)
  Servings: makes 4 - 1/2 pint jars Notes: This can be made from other
  rich red wines, and apple juice may be substituted for grape. It is
  used as a spread on scones, tea biscuits, English muffins, or tea
  breads and as a glaze for, or accompaniment to, pork dishes, chicken,
  or duck.
  DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to
  a boil over medium heat. Stir constantly until sugar is completely
  dissolved. Remove from heat and stir in liquid pectin. Skim off foam
  with metal spoon and immediately pour into hot sterilized jars.
  Vacuum seal (hot water bath method, or may be refrigerated up to 6

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Recipe ID 49725 (Apr 03, 2005)

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